Veggie Cassoulet
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
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
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.
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.