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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 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
- 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) fresh thyme springs
Preparation
Step 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.
Serving Size: 1 1/3 cups stew and 2 tablespoons cheese