Veggie Cassoulet

Ingredients for Veggie Cassoulet

• 2 tablespoons olive oil

• 2 courgette, chopped

• 2 celery stalks, sliced

• 1 onion, chopped

• 1/4 teaspoons salt

• 1/4 teaspoons freshly ground black pepper

• 4 cloves garlic, sliced

• 1 can (400g) diced tomatoes, drained

• 725ml drained cannellini beans, liquid reserved

• 4 sprigs fresh thyme

• 2 dried bay leaves

• 4 slices crusty whole-wheat toast

How to make Veggie Cassoulet

Heat oven to 204°C. Heat oil in a large skillet over medium heat. Cook courgette, celery, onion, salt and pepper until soft, about 8 minutes. Mix in garlic and cook, stirring, another minute. Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme and bay leaves in a 2-quart baking dish. Bake until golden, about 30 minutes. Remove bay leaves and serve warm with toast on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.