HomeRecipesCuisineGlobalFrench Harvest CassouletBy Tested and perfected in the Sur la Table kitchenShareCopy LinkEmailPinterestFrench Harvest CassouletBy Tested and perfected in the Sur la Table kitchenShareCopy LinkEmailPinterestIngredientsYield/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 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.
