Veggie Cassoulet - French not TNT

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Veggie Cassoulet - French

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 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

 

Heat oven to 400¢ª. 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.

 

Serves 4

 

The skinny 382 calories per serving, 7.8 g fat (1 g

saturated), 66 g carbs, 15.5 g fiber, 19.6 g protein

 

Source: SELF magazine, Nov 2007

Formatted by Chupa Babi: 11.19.07

 

A fiber-filled belly warmer from Brian Scheehser, chef

at Trellis in Kirkland, Washington.

 

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