- Dutch Oven: A versatile piece of cookware ideal for slow-cooking casseroles like Veggie Cassoulet, allowing even heat distribution and retaining moisture well.
- Slow Cooker: Perfect for preparing a large batch of Veggie Cassoulet with minimal hands-on time, making it great for busy families or meal prep enthusiasts.
- Food Processor: Useful for chopping vegetables into fine pieces before adding them to the cassoulet mix, ensuring even cooking and a smooth texture.
- Garlic Press: For quickly mincing garlic without having to peel it first, enhancing the flavor of your Veggie Cassoulet naturally.
- Blender: Useful for pureeing beans or vegetables if desired, offering versatayer textures within the dish.
2 tablespoons olive oil
2 zucchini, chopped
2 celery stalks, sliced
1 onion, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cloves garlic, sliced
1 can (14 ounces) diced tomatoes, drained
3 cups drained cannellini beans, liquid reserved
4 sprigs fresh thyme
2 dried bay leaves
4 slices crusty whole-wheat toast
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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