Hearty chunks of zucchini, onion, carrots, mushrooms and peppers simmer with red and black beans in a rich Italian sauce.
cost per recipe: $12.51
The price is determined by the national average.
tablespoon olive oil
large onion, finely chopped (about 1 1/2 cups)
large zucchini, chopped (about 3 1/2 cups)
large carrot, chopped (about 1 cup)
package (10 ounces) mushrooms, chopped (about 3 cups)
large red bell pepper, chopped (about 2 cups)
can (about 15 ounces) kidney beans, rinsed and drained
can (about 15 ounces) black beans, rinsed and drained
cups Prego® Lower Sodium Traditional Italian Sauce or Prego® Lower Sodium Roasted Red Pepper & Garlic Italian Sauce
teaspoons ground ground chipotle chile powder
teaspoon dried oregano leaves, crushed
Heat the oil in a 6-quart saucepot over medium heat. Add the onion, zucchini, carrots, mushrooms and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring often.
Stir the beans, sauce, chipotle pepper and oregano in the saucepot and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender.