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Tuscan-Style Vegetables

Serves 4
Time 15 min
White beans, a traditional addition to many classic Italian dishes, add texture and protein to this hearty side dish. Serve this in the summer, when tomatoes and zucchini are seasonal standouts.
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1/2 small red onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 medium zucchini, chopped
  • 1 stalk celery, sliced
  • 1/2 medium red bell pepper, chopped
  • 1 medium tomato, chopped
  • 2 sprigs rosemary
  • 1 cup cooked white beans, rinsed
  • 1 cup coarsely chopped spinach
  • 1/2 cup cubed mozzarella cheese
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Method

Heat oil in a large nonstick skillet over medium heat. 

Add onion, garlic, oregano, zucchini, celery and pepper and cook until vegetable begin to soften, about 2 minutes. 

Add tomato, rosemary and beans and cook until the tomato begins to release its juices, about 2 minutes more. 

Add spinach and cheese, stir well and cook for 1 minute, or just until spinach is wilted and cheese begins to melt. 

Transfer to plates and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 teaspoons extra-virgin olive oil
  • 1/2 small red onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 medium zucchini, chopped
  • 1 stalk celery, sliced
  • 1/2 medium red bell pepper, chopped
  • 1 medium tomato, chopped
  • 2 sprigs rosemary
  • 1 cup cooked white beans, rinsed
  • 1 cup coarsely chopped spinach
  • 1/2 cup cubed mozzarella cheese
Shop with Prime

Exclusively for Prime members in select ZIP codes.