Veggie Cassoulet

Name: Veggie Cassoulet
Ingredients: 2 tablespoons olive oil; 2 zucchini, chopped; 2 celery stalks, sliced; 1 onion, chopped; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 cloves garlic, sliced; 1 can (14 ounces) diced tomatoes, drained; 3 cups drained cannellini beans, liquid reserved; 4 sprigs fresh thyme; 2 dried bay leaves; 4 slices crusty whole-wheat toast

12 ingredients

1 steps

Ingredients

2 tablespoons olive oil
2 zucchini, chopped
2 celery stalks, sliced
1 onion, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cloves garlic, sliced
1 can (14 ounces) diced tomatoes, drained
3 cups drained cannellini beans, liquid reserved
4 sprigs fresh thyme
2 dried bay leaves
4 slices crusty whole-wheat toast

Directions

1

Heat oven to 400°F. 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.