Veggie Cassoulet

By suzrusso

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

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

Details

Servings 4

Preparation

Step 1

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.