Veggie Cassoulet

* 382 calories per serving * 7.8 g fat (1 g saturated) * 66 g carbs * 15.5 g fiber * 19.6 g protein

Veggie Cassoulet
Veggie Cassoulet

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    * 2 tablespoons olive oil

  • 2

    * 2 zucchini, chopped

  • 2

    * 2 celery stalks, sliced

  • 1

    * 1 onion, chopped

  • 1/4

    * 1/4 tsp salt

  • 1/4

    * 1/4 tsp freshly ground black pepper

  • 4

    * 4 cloves garlic, sliced

  • 1

    * 1 can (14 oz) diced tomatoes, drained

  • 3

    * 3 cups drained cannellini beans, liquid reserved

  • 4

    * 4 sprigs fresh thyme

  • 2

    * 2 dried bay leaves

  • 4

    * 4 slices crusty whole-wheat toast

Directions

Heat oven to 400°. Heat oil in a large skillet over medium heat. Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes. Mix in garlic and cook, stirring, another minute. Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme and bay leaves in a 2-quart baking dish. Bake until golden, about 30 minutes. Remove bay leaves and serve warm with toast on the side.

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