1 tbsp (15 mL) olive oil
1 cup (250 mL) chopped onion
1 cup (250 mL) diced green bell pepper
4 cloves garlic, finely chopped
2 cups (500 mL) sliced fresh mushrooms
1 cup (250 mL) 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/285 mL) chicken or vegetable broth
1 can (7 1/2 oz/213 mL) tomato sauce
1/2 tsp (2.5 mL) basil, crumbled
1/2 tsp (2.5 mL) oregano, crumbled
1/4 tsp (1 mL) red pepper flakes
1/4 tsp (1 mL) salt 1 1/2 cups (375 mL) frozen cut green beans
1/4 cup (60 mL) chopped fresh parsley
1 1/2 cups (375 mL) shredded mozzarella cheese
Hot cooked rice or pasta
Heat oil in a Dutch oven over medium heat. Add onion, green pepper and garlic; sauté for 5 minutes. Stir in next 10 ingredients (mushrooms through salt). Bring to a boil.
Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Stir in green beans and parsley; cook for 3 minutes or until beans are tender. Remove from heat and sprinkle with cheese. Cover and let stand for 2 minutes.
Serve in bowls over rice.