Veggie Cassoulet Recipe

Name: Veggie Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 zucchini, chopped; 2 celery ribs, sliced; 1 onion, chopped; ¼ teaspoon salt; ¼ teaspoon fresh ground black pepper; 4 garlic cloves, sliced; 1 (14 ounce) can diced tomatoes, drained; 3 cups drained cannellini beans, liquid reserved; 4 sprigs fresh thyme; 2 dried bay leaves; 4 slices crusty whole-wheat toast

Servings: persons

1 tablespoon olive oil
2 zucchini, chopped
2 celery ribs, sliced
1 onion, chopped
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
4 garlic cloves, sliced
1 (14 ounce) can 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.
2
Heat oil in a large skillet over medium heat.
3
Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes.
4
Mix in garlic and cook, stirring, another minute.
5
Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme and bay leaves in a 2-quart baking dish.
6
Bake until golden, about 30 minutes.
7
Remove bay leaves and serve warm with toast on the side.
8
382 calories per serving, 7.8 g fat (1 g saturated), 66 g carbs, 15.5 g fiber, 19.6 g protein.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 zucchini, chopped, 2 celery ribs, sliced, 1 onion, chopped, and more.

Yes, Veggie Cassoulet falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Cassoulet

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