A fiber-filled belly warmer from Brian Scheehser, chef at Trellis in Kirkland, Washington.

Ingredients

　　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

　　Heat oven to 400°F. Heat oil in a large skillet over medium heat. Cook zucchini, 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.

Nutrition Per Serving

　　7.8 g fat (1 g saturated)

　　66 g carbs

　　15.5 g fiber

　　19.6 g protein

　　#### Nutritional analysis provided by Self