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Veggie Cassoulet

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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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