QUICK AND EASY TUSCAN VEGETABLE STEW

 

2 tbsp olive oil

2 tsp bottled minced garlic
8-oz sliced button mushrooms
1/4 cup chopped or thin sliced sweet onion
1 jar (7-oz) roasted red peppers
1 can (14 1/2-oz) Italian-style stewed tomatoes
1 can cannellini or great northern beans, drained
2 tsp dried basil
1 tbsp balsamic vinegar
Grated Italian cheeses for garnish

Heat oil and garlic in a large deep skillet over medium heat. Add mushrooms and onion; cook 5 minutes, stirring often.

Meanwhile, drain and rinse the peppers; cut into 1-inch pieces. Snip tomatoes in the can into small pieces.

Add the peppers, tomatoes, and beans to the skillet; bring to a boil. Reduce heat to medium-low. Cover and simmer 10 minutes, stirring once.

Stir the basil and vinegar into the stew; add salt and pepper to taste.

Dip into serving bowls and sprinkle top with cheese/s.