Veggie Cassoulet

Ingredients

• 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

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