Ratatouille with Cannellini Beans

Serves 6

COST: $2.68

Per 1 cup

Calories: 167

Fat: 5g

Carbohydrates: 24g

Protein: 8g

Fiber: 8g

Sugar: 8g

Sodium: 405mg

2 tablespoons olive oil

1 large onion, diced

2 medium zucchini, diced

2 medium yellow squash, diced

1 small eggplant, diced

1 bell pepper, diced

2 cups cannellini beans, cooked

1 tablespoon flour

3 tomatoes, seeded, and cut into 6 pieces

2 teaspoons dried herbes de Provence (or a combination of oregano, thyme, rosemary, marjoram, savory, and/or lavender)

1 teaspoon salt

Freshly ground black pepper

Heat the olive oil in a heavy-bottomed Dutch oven until hot, but not smoky. Add onion; cook until translucent, about 5 minutes. Combine the zucchini, yellow squash, eggplant, and bell pepper in a large paper bag; dust with flour, fold bag closed, and shake to coat. Add floured vegetables to the pot, along with the tomatoes, herbs, salt, and pepper.
Reduce heat to a simmer, cover, and cook gently for 1 hour, until all vegetables are tender. Serve hot or at room temperature.