Cassoulet

Ingredients

•   Nonstick spray coating
• 6  ounces lean boneless pork, cut into bite-size pieces
• 1  large onion, cut into thin wedges
• 2  medium carrots, thinly sliced (1 cup)
• 2  cloves garlic, minced
• 1/2  cup reduced-sodium canned chicken broth
• 1/2  teaspoon dried thyme, crushed
• 1  14 1/2-ounce can diced tomatoes
• 1/4  cup dry white wine or reduced-sodium chicken broth
• 2  15-ounce cans Great Northern beans, drained and rinsed
• 6  ounces fully cooked smoked turkey sausage, cut into bite-size pieces
• 1  tablespoon small fresh parsley sprigs

Directions

Spray a large saucepan or a 4-quart Dutch oven with nonstick coating; heat over medium heat. Add pork. Cook and stir 2 to 3 minutes or till pork is lightly browned. Add onion, carrot, garlic, chicken broth, and thyme. Bring to boiling. Reduce heat, cover, and simmer 6 to 8 minutes or till pork and vegetables are just tender.

Stir in undrained tomatoes, wine or chicken broth, and beans. Mash beans slightly; add sausage. Bring mixture just to boiling. Sprinkle with fresh parsley before serving.