Brian Scheehser, chef at Trellis in Kirkland, Washington, created this fiber-filled vegetarian dish that also packs a dose of lean protein thanks to heart-healthy cannellini beans.

Serves 4

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°.
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.
Nutrition Facts:

382 calories per serving 7.8 g fat (1 g saturated) 66 g carbs 15.5 g fiber 19.6 g protein

http://fitceleb.com/2008/11/04/veggie-cassoulet