Turkey Sausage Cassoulet

Prep Time: 10 minutes
Cook Time: High 3 to 4 hours; Low 7 to 8 hours
Makes 6 servings

1 cup chopped onion

³/₄ cup baby carrots, halved

2 tablespoons preminced oil-packed garlic

1¹/₄ pounds Italian turkey sausage, cut into 2" slices

1 can (15 ounces) tomato sauce

2 teaspoons herbes de Provence

1 teaspoon ground black pepper

2 cans (15 ounces each) great Northern beans, rinsed and drained

2 strips bacon, cooked and crumbled

1. Coat a 4- to 6-quart slow cooker with cooking spray. Add the onion, carrots, garlic, sausage, tomato sauce, herbes, and pepper. Stir to combine.

2. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, or until a thermometer inserted in the sausage registers at least 165°F. Add the beans to the pot during the last hour. Stir gently to combine.

3. Divide the cassoulet among 6 plates, then divide the bacon over each plate.

Per serving: 300 calories, 18 g protein, 27 g carbohydrates, 13 g fat, 1 g saturated fat, 8 g fiber, 558mg sodium