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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | olive oil | 1 | cup, chopped | Onion, chopped | 1 | cup, chopped | red peppers, sweet | 4 | cloves | garlic minced | 1 | cup, sliced | zucchini | 1 | teaspoon | italian seasoning | 1/2 | teaspoon | red peppers (hot), crushed | 14 1/2 | ounces | diced tomatoes (14.5 ounce can) | 1 1/4 | cups | chicken broth (10.5 ounce can) | 1 | cup, chopped | broccoli florets | 1 1/2 | cups | green beans | 1 | can, 15 oz (303 x 406) | tomato sauce | 1 | can (15 oz) | kidney beans |
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Steps
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Sequence
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Step
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| | 1 | Heat oil in a large dutch oven over medium-high heat. Add onion, bell pepper and garlic. Saute 5 minutes. | | 2 | Add Zucchini, Italian Seasoning, Crushed Red Pepper, Diced Tomatoes, Chicken Broth, Broccoli, Green Beans and Tomato Sauce. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. | | 3 | Add Kidney Beans and simmer, uncovered, 5 minutes or until thoroughly heated. Serves 6 |
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