- In saucepan heat 1 Tbsp. olive oil over medium-high heat. Add 5 thinly sliced green onions and 1 large diced red onion. Sauté until the onions are tender. Add 2 teaspoons minced garlic, 1 cup sliced mushrooms, 2 stalks thinly sliced celery, and 2 chopped medium yellow or red bell peppers. Cook for a few minutes to soften the vegetables.
- Stir in 1 cup water, 1 (16-ounce) can rinsed kidney or black beans, 1(16-ounce) can diced no-salt-added tomatoes, ¼ cup minced flat leaf parsley, 1 bay leaf, 2 teaspoons dried mint, 1 Tbsp. Italian seasoning blend and 1 teaspoon black pepper. Reduce heat, cover and simmer for 1 hour. Serve over whole wheat pasta. Serve each portion with shredded reduced-fat mozzarella cheese.
Makes 6 servings.
Note: This dish can easily simmer all day in a crock pot.
