Vegetarian Cassoulet

In a large, deep skillet, heat 2 teaspoons oil over medium-high heat, swirling to coat the bottom. Cook the carrots, celery, and onion for 6 minutes, or until soft, stirring frequently.

Add the garlic. Cook for 1 minute, stirring constantly. Set aside.

Measure 1 cup beans into a medium bowl. Using a potato masher, mash until chunky. Stir the mashed beans, remaining whole beans, tomatoes with liquid, broth, thyme, pepper, and salt into the carrot mixture. Bring to a boil, still over medium-high heat. Reduce the heat and simmer, covered, for 20 minutes, or until the cassoulet is thickened.