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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 314.7
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 905.9 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 13.8 g
  • Protein: 17.1 g

View full nutritional breakdown of Veggie Cassoulet calories by ingredient
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Veggie Cassoulet

Submitted by: LAURADNYC


Number of Servings: 4

Ingredients

    2 Tbsp Olive oil
    2 zucchini - chopped
    2 celery stalks - sliced
    1 onion - chopped
    1/4 tsp salt
    1/4 tsp black pepper
    4 cloves garlic - diced
    1 (14 oz) can diced tomatoes
    2 (19 oz) cans drained Cannellini beans (White kidney beans) - save the liquid
    4 sprigs fresh thyme
    2 dried bay leaves


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Directions

Heat oven to 400
Heat oil in a large skillet over medium heat. Cook the zucchini, celery, onion, and 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. Serve with warm, crusty toast on the side. (Bread isn't included in calorie count).

Number of Servings: 4

Recipe submitted by SparkPeople user LAURADNYC.






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