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Veggie Cassoulet

Submitted by Tara Blake on Wed, 02/01/2017 - 15:15
Veggie Cassoulet
Tara Blake, Marketing Communications Officer Categories:
Recipe

INGREDIENTS

  • 2 tbsp. olive oil
  • 2 zucchini, chopped
  • 2 celery stalks, sliced
  • 1 onion, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. 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 whole-wheat toast

PREPARATION

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