TUSCAN STEW

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup chopped onion
• 1 cup diced green bell pepper
• 4 cloves garlic, finely chopped
• 2 cups sliced fresh mushrooms
• 1 cup sliced zucchini
• 1 can (14 oz/398 mL) kidney beans, rinsed and drained
• 1 can (14 oz/398 mL) diced tomatoes
• 1 can (10 oz/284 mL) chicken or vegetable broth
• 1 can (7 1/2 oz/213 mL) tomato sauce
• 1/2 tsp basil, crumbled
• 1/2 tsp oregano, crumbled
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 1 1/2 cups frozen cut green beans
• 1/4 cup chopped fresh parsley
• 1 1/2 cups shredded mozzarella cheese
• Hot cooked rice or pasta*

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion, green pepper and garlic; sauté for 5 minutes. Stir in mushrooms, zucchini, kidney beans, tomatoes, broth, tomato sauce, basil, oregano, red pepper flakes and salt. Bring to a boil.
2. Reduce heat and simmer, covered, stirring occasionally, for 30 minutes. Stir in green beans and parsley; cook until beans are tender, about 3 minutes. Remove from heat and sprinkle with cheese. Cover and let stand until cheese is melted, about 2 minutes. Serve over hot cooked rice.