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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I have enjoyed this. Ingredients:
1 tablespoon olive oil |
2 zucchini, chopped |
2 celery ribs, sliced |
1 onion, chopped |
1/4 teaspoon salt |
1/4 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 |
Directions:
1. Heat oven to 400.
2. 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.
3. Bake until golden, about 30 minutes. Remove bay leaves and serve warm with toast on the side.
4. 382 calories per serving, 7.8 g fat (1 g saturated), 66 g carbs, 15.5 g fiber, 19.6 g protein.
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