French Harvest Cassoulet

Name: French Harvest Cassoulet
Yield: Makes 4 servings
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

By Tested and perfected in the Sur la Table kitchen

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.