The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free

Vegetable Cassoulet

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 15 min
  • 45 min
  • $$
Gatheredtable

Ingredients

  • 2 zucchini, chopped
  • 2 celery stalks, sliced
  • 1 onion, chopped
  • 4 cloves garlic, sliced
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper, to taste
  • 1 28-oz can diced tomatoes, drained
  • 1 29-oz can cannellini beans, drained
  • 1/4 cup of white wine
  • 4 sprigs fresh thyme
  • 2 dried bay leaves

Directions

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.

Goes great with these recipes

Cheesy Grits with Broiled Heirloom Tomatoes
Creamy Parmesan-Garlic Quinoa
Lemon Herb Quinoa with Toasted Pine Nuts
Herbed Quinoa
45 Minute Dinner Rolls
No Knead Artisan Bread
Gluten Free Homemade Bread (or Pizza Dough!)
Simple Arugula Salad with Avocado
Gluten Free Rolls
Millet and Quinoa with Toasted Sunflower Seeds
Kale Caesar Salad
Fresh Whole Grain Bread
Whole Wheat Dinner Rolls
Lettuce Salad
Avocado Kale Salad
Baguette
Green Salad with Creamy Mustard Vinaigrette
Mixed Salad with Avocado
Simple Green Salad

The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free