Italian-styled country vegetable stew filled with surprises.
2 tablespoons Olive oil1 cup sliced Onion1 cup thin sliced Carrots1 cup sliced Shitake mushrooms5 tablespoons Pesto, dividedOne-half cup frozen Peas1 small Zucchini, peeled into strips1 (15 ounce) can Cannelloni white kidney beans, drained1 (14 1/2 ounce) can fat-free Vegetable or chicken broth1 (14 1/2 ounce) can stewed Tomatoes1/4 teaspoon black Pepper or to taste1/4 cup grated Parmesan cheese1/2 cup chopped Cilantro6 slices Italian bread6 tablespoons hot peppered Monterey Jack cheese
1. Place oil in 4 quart soup pot; lightly saute onion, carrots, and mushrooms about 5 minutes. 2. Add 2 tablespoons pesto, peas, and zucchini; toss about 1 minute to coat. 3. Add beans, broth, tomatoes, and pepper; bring to a boil; cover, reduce heat to low; cook about 10 minutes or until vegetables are tender. 4. Stir in Parmesan cheese and cilantro. 5. Spread remaining pesto over bread slices; top with Monterey Jack cheese. 6. Place bread slice in each soup bowl, cheese side up; spoon hot vegetable stew over bread slices.
Your favorite vegetables can be substituted. This dish is so attractive to serve and is bursting with "good-for-you" ingredients. Easy to make for an after-work supper.If you wish to reduce the sodium in this dish, rinse the beans and/or opt for reduced-sodium varieties of canned beans, tomatoes and broth.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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