Cheesy Tomatoes and Beans

  • Servings: 2
  • Calories:
  • Protein:
  • Fiber:

Ingredients

  • 1 onion, diced
  • 1 zucchini, cut into quarter-moons
  • 1 can cannellini beans, drained
  • parsley
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 demi-baguette
  • 1 14oz can of diced tomatoes
  • 1 Tbsp stock concentrate
  • 4oz vegan ricotta cheese
  • vegan parmesan cheese

Instructions

  • Slice demi-baguette in half, coat cut sides with olive oil, garlic powder, and salt. Toast in oven at 450F, then cut into croutons.
  • Saute onion with olive oil.
  • Add zucchini, oregano, and garlic powder, cook until tender.
  • Add tomatoes, stock concentrate, and beans. Cook until thickened.
  • Top with ricotta, croutons, and parmesan, then put into the oven until parmesan melts.

Notes

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