Veggie Cassoulet

I've been looking for more vegetarian meals, and this one looked good - also great for fall.

INGREDIENTS

2 tablespoons 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 oz) 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:

Heat oven to 400 degrees. Heat oil in a large skillet over medium heat. Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes. Mix 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.

Serves 4, and pretty healthy:

382 calories per serving

7.8 g fat

66 g carbs

15.5 g fiber

19.6 g protein

**I wasn't feeling great last night, and Cort made this for me - it's my new favorite dish! Delicious!!!