Veggie Cassoulet

Veggie Cassoulet
Veggie Cassoulet
A fiber-filled belly warmer from Brian Scheehser, chef at Trellis in Kirkland, Washington.
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French Soup/Stew Bean Onion Tomato Bake Vegetarian High Fiber Dinner Celery Zucchini Fall Winter Healthy Thyme Self
  • 1/4 teaspoon salt
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 4 sprigs fresh thyme
  • 2 zucchini, chopped
  • 2 dried bay leaves
  • 4 cloves garlic, sliced
  • 2 celery stalks, sliced

Preparation Heat 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. Nutritional analysis per serving: 382 calories, 7.8 g fat (1 g saturated), 66 g carbs, 15.5 g fiber, 19.6 g protein Nutritional analysis provided by Self

Preparation Heat 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. Nutritional analysis per serving: 382 calories, 7.8 g fat (1 g saturated), 66 g carbs, 15.5 g fiber, 19.6 g protein Nutritional analysis provided by Self

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