French Harvest Cassoulet December 12, 2012 by French Harvest Cassoulet Print recipe Serves 4 This lighter take on a French classic will sit nicely alongside any main dish. Ingredients 2 tablespoons Olive Oil 2 Medium Zucchini (Chopped) 2 stalks Celery (Sliced) 2 Medium Sweet Potatoes (Peeled and Chopped) 1 Medium Onion (Chopped) 1/4 teaspoon Kosher Salt 1/4 teaspoon Freshly Ground Black Pepper 4 cloves Garlic (Sliced) 1 (14 oz) can Diced Tomatoes (Drained) 3 cups Cannellini Beans (Drained with liquid reserved) 4 sprigs Fresh Thyme 2 Bay Leaves Note This lighter take on a French classic will sit nicely alongside any main dish. Directions 1. Heat oven to 400°F. 2. 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. 3. Mix in garlic and stir for another minute. 4. Combine vegetables, tomatoes, beans, ¼ cup of the bean liquid, thyme and bay leaves in a 2-quart baking dish. 5. Bake for about 30 minutes or until vegetables are tender. 6. Remove bay leaves and serve warm. Share this:FacebookPinterestTwitterLinkedInPrint Enjoyed this post? You might also like these.