Tuscan Skillet Supper Modified

• 4 tsp olive oil
• 2 cup chopped zuccchini (2 small-med)
• 1 cup slivered onion
• 1 cup sliced celery
• 1 cup diced red bell pepper (1 large)
• 2 tsp dried oregano
• 4 garlic cloves, minced
• 1 28oz diced tomatoes
• 1 48 oz cannellini or other white beans,rinsed and drained
• 4 rosemary sprigs or 2 tsp rosemary
• 2 cup chopped fresh spinach
• 1 cup (4 oz) shredded part-skim mozzarella cheese
• 1 tsp salt
• 1/4 tsp black pepper
• 2 pieces brown bread crumbled
• 1 Tbsp olive oil

1. Heat oil in a dutch oven over med-high heat. Add zucchini through garlic and saute 3 min.
2. Stir in tomatoes, beans, and rosemary cook 5 min.
3. Stir in spinach, mozzarella, salt, and pepper and heat through.
4. Break bread into crumbs, mix in olive oil, sprinkle over top, place in 400F oven and cook until brown and bubbling aprox 20 min.

Serves: 6-8       Total Cook Time: 40 min.