White Bean Ratatouille

Ingredients:

• Olive oil Salt & Pepper15

• 1/2 oz Great Northern beans1 whole zucchini1 red bell pepper (any color will work- I used yellow)

• 10 small grape tomatoes

• 1/2 of one yellow onion

• 1/2 tablespoon of minced garlic

• 1/2 cup tomato and roasted red pepper sauce (you can use trader joe’s soup with tomato paste to thicken this up!

• Or even just use a tomato sauce).

• Parmesan cheese to sprinkle on top (as much or as little as you want)

Directions:

1. Trim ends of zucchini, discard. Quarter lengthwise. Lay flat and cut across into quarter moons (about 1/2 inch thick).

2. Cut red bell pepper in half. Remove seeds and stems. Dice red bell pepper into medium pieces (also 1/2 inch thick)

3. Strain and rinse Great Northern Beans

4. Halve grape tomatoes.

5. Heat 1 1/2 tablespoons of olive oil in a cooking pan over medium heat.

6. Add zucchini, bell pepper, yellow onions and garlic all to the hot pan. Season with salt and pepper. Cook 2-3 minutes or until the onions begin to soften. Stirring occasionally.

7. Reduce heat on pan with the veggies to low. Add beans, tomato and roasted red pepper sauce with 1/2 cup of water. Stir to combine. (If you like cooked tomatoes, i’d throw the tomatoes in now! If not, save them to throw in at the end). Simmer 6-8 minutes, or until zucchini is softened and sauce is reduced, stirring occasionally.

8. Remove from heat. Add tomatoes, if you haven’t already thrown them in. Salt and pepper to taste. Stir to combine.

9. Sprinkle with parmesan cheese.

   Original Recipe from Green Chef