Realized we needed a little break from meat, so perused an old vegetarian cookbook until I found this Quick Cassoulet. Rosemary and swirl rye bread were the perfect touches. The whole house smelled yummy while it baked.
Cook a few carrots and stalks of fennel or celery and an onion in oil in skillet for 4 or 5 minutes.
Dump into casserole dish and mix in a can each of kidney beans, cannellini beans, and stewed tomatoes (with juice) and 1/4 cup veggie broth and some rosemary. (I also steamed green beans and added them in.) Top with cubed bread of your choice.
Cover with foil and bake at 425 for 20 minutes, remove foil and drizzle 1 tablespoon of melted butter over the top, and keep cooking uncovered for about 10 more minutes.
TIP: If you need meat, add prosciutto to the mix before baking.