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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