Cassoulet with Lots of Vegetables

Even my kids ate this (after I made them). Super-yum, from Mark Bittman, author of Food Matters. I got it out of Runner's World.

Cassoulet with Lots of Vegetables
2 Tbsp olive oil
1 pound Italian sausages, bone-in pork chops, confit dug legs, or duck breasts, or a combination (I just used a couple of boneless skinless chicken breasts)
1 Tbsp chopped garlic (I used minced)
2 leeks or onions, trimmed, washed, and sliced (I used leeks, white and light green)
2 carrots, peeled and cut into 1-inch lengths
3 celery stalks, cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch pieces, or 1 small head green cabbage, cut into 1/2-inch pieces (I used zucchini)
Salt and freshly ground black pepper
4 cups chopped tomatoes, with their juice (canned worked great)
1/4 cup freshly chopped parsley leaves (I omitted)
1 Tbsp fresh chopped thyme leaves (I used 1/3 Tbsp dried)
2 bay leaves
4 cups cooked white beans, drained (I used canned canellini)
2 cups stock, red wine, or bean cooking liquid
1/8 tsp cayenne pepper, or to taste (I forgot this)

1) Heat olive oil in large saucepan over medium-high heat, add the meat and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from heat and drain off all but 2 Tbsp of fat (I didn't drain anything; there was almost nothing left).

2) Turn the heat to medium and add the garlic, leeks (or onions), carrots, celery, and zucchini or cabbage, and sprinkle with salt and pepper, and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs, and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.

3) Fish out the meat and remove the bones and skin as needed. (I just shredded the chicken). Chop into chunks and return to the pot along with the cayenne (oops!). Cook another minute or two to warm through, then taste, adjust as necessary, and serve.