Veggie Cassoulet

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. - 1 Comment