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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A fiber-filled belly warmer from Brian Scheehser, chef at Trellis in Kirkland, Washington. Ingredients:
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 |
Directions:
1. 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.
2. 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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