ZENB Tomato and White Bean Skillet

SERVES 4

PREP TIME 10 minutes

COOK TIME 20 minutes

TOTAL TIME 30 minutes

Nutritional Facts

NUTRITIONAL FACTS

Serving Size: 317g
Servings: 4

Calories: 400

Amount per Serving*% Daily Value
Total Fat20g26%
Saturated Fat6g30%
Cholesterol20mg7%
Sodium1030mg45%
Carbohydrates42g15%
Dietary Fiber11g39%
Total Sugar8g
Protein16g
Vitamin A 15%
Vitamin C 8%
Calcium 243mg 20%
Iron 3mg 15%
Potassium 664mg 15%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

This veggie-packed ZENB Tomato and White Bean Skillet recipe uses ZENB Roasted Tomato, Garlic, & Basil Pasta Sauce to create a delicious dish to make at home. You’ll enjoy a variety of vegetables, mozzarella cheese, and ciabatta bread.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 1-1/2 cups thinly sliced cremini mushrooms
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each kosher salt & ground black pepper
  • 1 carton (15.5 ounces) ZENB Roasted Tomato, Garlic, & Basil Pasta Sauce
  • 1 can (15.5 ounces) cannellini beans, rinsed
  • 2 cups stemmed, chopped kale
  • 4 ounces fresh mozzarella cheese, torn into bite-size pieces
  • 1 tablespoon finely chopped fresh Italian parsley
  • 4 slices ciabatta bread, cut into 1-inch-thick slices

INSTRUCTIONS

1.

Preheat oven to broil. Heat oil in large ovenproof skillet on medium-high heat. Add onions, mushrooms, oregano, salt & pepper. Cook 5-8 minutes stirring occasionally until softened and most liquid is evaporated.

2.

Stir in ZENB Sauce, beans and kale; cook 4-5 minutes until kale is wilted.

3.

Sprinkle with mozzarella. Broil 3-5 minutes or until cheese is melted and golden brown. Garnish with parsley before serving with bread.

Tasty Tips

Substitute other greens like arugula, spinach or Swiss chard for the kale.

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