Ingredients

• 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

Procedure

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. Goes great with roasted pork.