A fiber-filled belly warmer from Brian Scheehser, chef at Trellis in Kirkland, Washington
Heat oven to 400˚. 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.
382 calories per serving, 7.8 g fat (1 g saturated), 66 g carbs, 15.5 g fiber, 19.6 g protein
Reference: SELF.com/October 2007