Veggie Cassoulet

2 tbsp Olive Oil
2 zucchini, chopped
2 stalks celery, sliced
1 onion, chopped
1/4 tsp salt & pepper
4 cloves garlic, sliced
1 14oz can diced tomatoes, drained
3 c Cannellini beans, drained, reserve liquid
4 sprigs fresh thyme
2 Bay leaves

Heat oven to 400. Heat oil in a large skillet over medium heat. Cook zucchini, celery, onion, salt & 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.