Veggie CassouletAnn Stratton
A fiber-filled belly warmer from Brian Scheehser, chef at Trellis in Kirkland, Washington.
Ingredients
2
tablespoons olive oil
2
zucchini, chopped
2
celery stalks, sliced
1
onion, chopped
1
/4 teaspoon salt
1
/4 teaspoon freshly ground black pepper
4
cloves garlic, sliced
1
can (14 ounces) diced tomatoes, drained
3
cups drained cannellini beans, liquid reserved
4
sprigs fresh thyme
2
dried bay leaves
4
slices crusty whole-wheat toast
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Preparation
Heat oven to 400°F. 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 Per Serving
Nutritional analysis per serving: 382 calories
7.8 g fat (1 g saturated)
66 g carbs
15.5 g fiber
19.6 g protein
#### Nutritional analysis provided by Self