Veggie Cassoulet
A vegetarian twist on the classic French cassoulet, featuring tender vegetables and cannellini beans baked with aromatic herbs. This hearty dish is served with crusty whole-wheat toast for a complete meal.
4 servings
40 min
Ingredients
- •2 tablespoons olive oil
- •2 whole zucchini
- •2 stalks celery
- •1 whole onion
- •¼ teaspoon salt
- •¼ teaspoon black pepper
- •4 cloves garlic
- •1 can diced tomatoes
- •3 cups cannellini beans
- •4 sprigs fresh thyme
- •2 leaves bay leaves
- •4 slices whole-wheat toast
Cooking Instructions
- 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.
40 min
