Brian Scheehser, chef at Trellis in Kirkland, Washington, created this fiber-filled vegetarian dish that also packs a dose of lean protein thanks to heart-healthy cannellini beans.

Serves 4

Ingredients:

• 2 tablespoons olive oil
• 2 zucchini, chopped
• 2 celery stalks, sliced
• 1 onion, chopped
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 cloves garlic, sliced
• 1 can (14 oz) diced tomatoes, drained
• 3 cups drained cannellini beans, liquid reserved
• 4 sprigs fresh thyme
• 2 dried bay leaves
• 4 slices crusty whole-wheat toast

Directions: 

1. Heat oven to 400°.
2. Heat oil in a large skillet over medium heat.
3. Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes.
4. Mix in garlic and cook, stirring, another minute.
5. Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme and bay leaves in a 2-quart baking dish.
6. Bake until golden, about 30 minutes.
7. Remove bay leaves and serve warm with toast on the side.

Nutrition Facts:

382 calories per serving 7.8 g fat (1 g saturated) 66 g carbs 15.5 g fiber 19.6 g protein