Nov 05, 2008 -
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.
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