Meals Matter

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Contributed By: glor
glor

Italian-styled country vegetable stew filled with surprises.

Ingredients

2 tbsp. Olive oil

1 cup Sliced onion

1 cup Thin sliced carrots

1 cup Sliced shitake mushrooms

5 tablespoons Pesto, divided

1/2 cup Frozen peas

1 Small zucchini, peeled into strips

1 (15 oz. ) can cannelloni white kidney beans, drained

1 (14 1/2 oz.) can fat free vegetable or chicken broth

1 (14 1/2 oz.) can stewed tomatoes

1/4 teaspoon Black pepper or to taste

1/4 cup Grated Parmesan cheese

1/2 cup Chopped cilantro

6 slices Italian bread

6 tablespoons Hot Peppered Monterey Jack Cheese

Preparation

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.

Yield: 6 servings

Cook's Notes

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.

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