White bean ratatouille
413cal, 20p, 51c, 8f (per meal)
1/4 cup(s) (59mL)
1 leek (89g)
1 tbsp (15mL)
1 tbsp (11g)
2 clove(s) (6g)
1 tbsp (16g)
1 cup cherry tomatoes (149g)
4 pepper(s) (80g)
1 medium (196g)
1 can(s) (439g)
1
Heat oil in a skillet over medium heat. Add leeks, season with salt and pepper, and cook for 2-3 minutes until softened.
2
Add the sliced zucchini, mini sweet peppers, cherry tomatoes, tomato paste, garlic, and water. Stir to combine, then cover and cook for 10-12 minutes until the vegetables are soft and the tomatoes have burst.
3
Stir in the white beans and Italian seasoning. Cook for another 2-3 minutes until warmed through.
4
Season with additional salt and pepper to taste. Serve.