Chunky Italian Stew with White Beans

By krystallondon

Ingredients

• 1 tsp olive oil
• 2 green bell peppers, cut into 3/4" pieces
• 1 yellow squash*, cut into 3/4" pieces
• 1 zucchini*, cut into 3/4" pieces
• 1 onion, cut into 3/4" pieces
• 4 oz whole mushrooms, quartered (about 1 cup)
• 1 can (14 oz) reduced-sodium diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/2 teaspoon Italian seasoning
• 1/8 teaspoon red pepper flakes (optional)
• 1 can (15 oz) reduced-sodium navy beans, rinsed and drained
• 3/4 cup shredded mozzarella cheese
• 1 tablespoon grated Parmesan Cheese
• (*Or use 2 zucchini or 2 yellow squash instead of 1 each, if desired)

Details

Servings 4

Preparation

Step 1

1. Heat oil in Dutch oven or large saucepan over medium-high heat. Add bell peppers, yellow squash, zucchini, onion and mushrooms. Cook and stir 8 minutes or until onions are translucent.

2. Add tomatoes, oregano, sugar, Italian seasoning and red pepper flakes. Reduce heat; cover and simmer 15 minutes or until vegetables are tender, stirring once.

3. Remove Dutch oven from heat. Stir in beans; let stand, covered, 5 minutes. Spoon into 4 bowls; sprinkle with cheese.