Veggie Cassoulet

Veggie Cassoulet
Photo by Ann Stratton

Ingredients

  • 1 14 ounces diced tomatoes
  • 3 cups cannellini beans
  • 4 fresh thyme
  • 4 cloves garlic
  • 2 zucchini
  • ¼ teaspoon freshly ground black pepper
  • 2 dried bay leaves
  • + 5 more ingredients
    • 2 tablespoons olive oil
    • 2 celery stalks
    • 4 slices crusty whole-wheat toast
    • 1 onion
    • ¼ teaspoon salt

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 dis...

View full recipe at Epicurious

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