vegetable cassoulet

I love making this in individual serving bakeware dishes. The recipe feels like France in the winter.

• 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

1. Heat oven to 400°F.
   
2. Heat oil in a large skillet over medium heat. Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes.
   
3. Mix in garlic and cook, stirring, another minute.
   
4. Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme and bay leaves in a 2-quart baking dish.
   
5. Bake until golden, about 30 minutes.
   
6. Remove bay leaves and serve warm with toast on the side.

Nutritional analysis per serving: 382 calories, 7.8 g fat (1 g saturated), 66 g carbs, 15.5 g fiber, 19.6 g protein

Credit Self Magazine Online.