Veggie Cassoulet

• 2 tablespoons olive oilolive-oil
• 2 zucchini, choppedzucchini
• 2 celery stalks, slicedcelery
• 1 onion, choppedonion
• 1/4 teaspoon saltsalt
• 1/4 teaspoon freshly ground black pepperpepper
• 4 cloves garlic, slicedgarlic
• 1 can (14 ounces) diced tomatoes, drainedtomato
• 3 cups drained cannellini beans, liquid reserved
• 4 sprigs fresh thymethyme
• 2 dried bay leavesbay-leaf
• 4 slices crusty whole-wheat toast

1. 01Heat 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.

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