Prep: 1. Heat oven to 400. 2. Chop zucchini, celery, onion, and garlic. Make: 1. Heat oil in a large skillet over medium heat. 2. Cook zucchini, celery, onion, salt and pepper until soft, about 5 minutes. 3. Mix in garlic and cook, stirring, another minute. 4. In a baking dish, combine veggies, drained tomatoes, drained beans, 1/4 cup of white wine, thyme and bay leaves. 5. Bake until golden, about 30 minutes. 6. Remove bay leaves and thyme sprigs; serve warm with toast on side.