Italian Vegetable Stew

• 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)

1. Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; saute 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.

olive oil, onion, green bell pepper, garlic, zucchini, italian seasoning, red pepper, tomatoes, lowsalt chicken broth, mushrooms, salt, kidney beans, italiancut green beans, parsley, mozzarella cheese, thyme

Taken from www.myrecipes.com/recipe/italian-vegetable-stew (may not work)