Serves: Makes 4 servings
- 2 tbsp olive oil
- 2 zucchini, chopped
- 2 celery stalks, sliced
- 2 medium sweet potatoes, peeled and chopped
- 1 onion, chopped
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 4 cloves garlic, sliced
- 1 can (14 oz) diced tomatoes, drained
- 3 cups drained cannellini beans, liquid reserved
- 4 sprigs fresh thyme
- 2 dried bay leaves
Heat oven to 400°F.
In a large skillet, heat oil over medium heat. Add zucchini, celery, sweet potatoes, onion, salt and pepper and cook about 8 minutes or until soft.
Mix in garlic and stir for another minute.
Combine vegetables, tomatoes, beans, ¼ cup of the bean liquid, thyme and bay leaves in a 2-quart baking dish.
Bake for about 30 minutes or until vegetables are tender.
Remove bay leaves and serve warm.