Trim fat from veal. Cut veal into 1 1/2- x 1/2-inch strips; sprinkle with thyme, salt, and pepper, and toss. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add veal, and cook 3 minutes or until lightly browned. Remove veal from Dutch oven; set aside, and keep warm.
Add leeks and garlic to Dutch oven, and saute until tender. Add tomatoes and beans. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Stir in veal. Bring to a boil; cover, reduce heat, and simmer5 minutes.
Brush each slice of bread with 1/4 teaspoon olive oil, and serve with veal mixture.
Oxmoor House Cooking Light Collection
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