VEGGIE CASSOULET

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Veggie Cassoulet image

Provided by Brian Scheehser

Categories     Soup/Stew     Bean     Onion     Tomato     Bake     Vegetarian     High Fiber     Dinner     Celery     Zucchini     Fall     Winter     Healthy     Thyme     Self

Number Of Ingredients 12

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

Steps:

  • 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.

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