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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
1 cup chopped green bell pepper |
4 garlic cloves, minced |
1 cup thinly sliced zucchini |
1 teaspoon dried italian seasoning |
1/4 to 1/2 teaspoon crushed red pepper |
1 (14.5-ounce) can diced tomatoes, undrained |
1 (10 1/2-ounce) can low-salt chicken broth |
1 (8-ounce) package presliced mushrooms |
1 (8-ounce) can no-salt-added tomato sauce |
1 (16-ounce) can kidney beans, drained |
1 (14.5-ounce) can italian-cut green beans, drained |
1/4 cup chopped fresh parsley |
3/4 cup (3 ounces) preshredded part-skim mozzarella cheese |
fresh thyme sprigs (optional) |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Add zucchini and next 6 ingredients (zucchini through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add kidney beans, green beans, and parsley; simmer, uncovered, 5 minutes or until thoroughly heated. Ladle into 6 bowls; sprinkle with cheese. Garnish with fresh thyme, if desired.
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