Ingredients
3 tbsp olive oil, divided
3/4 lb chicken sausage, sliced 1/2 inch rounds
1 small fennel bulb, cut into 1/4 inch wedges
1/2 small onion diced
1 small carrot diced
2 garlic cloves, minced
1 tbsp fresh thyme
2 tsp flour
1 15.5 oz cannellini beans, drained rinsed
1 14 oz can diced tomatoes
1 cup roughly chopped crusty bread
Preparation
Heat oven to 400 Heat 2 tbsp oil in large skillet with lid Add sausage cook til browned Transfer to plate Add fennel and cook until soft about 3 min Add onion, carrot,garlic and thyme. Cook until almost tender about 2 minutes Add flour stir til well covered stir in beans and tomatoes Season with salt and pepper Cover. Reduce heat to medium-low cook until veggies tender 8-10 min Return sausage cook until heated thru about 2 min
Meanwhile in small bowl toss bread and remaining 1 tbsp oil Arrange on baking tray bake until golden 6-8 minutes Top cassoulet with bread and serve
