Veggie Cassoulet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp Olive oil2 zucchini - chopped2 celery stalks - sliced1 onion - chopped1/4 tsp salt1/4 tsp black pepper4 cloves garlic - diced1 (14 oz) can diced tomatoes2 (19 oz) cans drained Cannellini beans (White kidney beans) - save the liquid4 sprigs fresh thyme2 dried bay leaves
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.
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.
Nutritional Info 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
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