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.

• 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

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.

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

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