Italian Vegetable Stew

Ingredients

• 16 ounce kidney beans drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 0.3 teaspoon pepper red crushed
• 0.3 cup parsley fresh chopped
• 4  garlic cloves minced
• 14.5 ounce italian-cut green beans drained canned
• 1 cup bell pepper green chopped
• 1 teaspoon penzey's southwest seasoning dried italian
• 10.5 ounce low-salt chicken broth canned
• 8 ounce pre mushrooms 
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 3 ounces preshredded part-skim mozzarella cheese 
• 8 ounce no-salt-added tomato sauce canned
• 1 cup zucchini thinly sliced

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion, bell pepper, and garlic; saut 5 minutes or until tender.
3. Add zucchini and next 6 ingredients (zucchini through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 30 minutes.
4. Add kidney beans, green beans, and parsley; simmer, uncovered, 5 minutes or until thoroughly heated. Ladle into 6 bowls; sprinkle with cheese.
5. Garnish with fresh thyme, if desired.