Ingredients
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1 tbsp olive oil
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1 (10 oz) container mirepoix (chopped carrots, onions, and celery)
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2 cloves garlic, minced
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3 (15.5 oz) cans butter beans, drained and rinsed
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1 (28 oz) can crushed tomatoes with basil
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1 tsp Italian seasoning
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1 cup shredded part-skim mozzarella
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1/4 cup shredded Parmesan cheese
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8 mini pepperoni or 12 pieces sliced pepperoni (optional)
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Sliced crusty bread, to serve (optional)
Steps
1
Preheat oven to 450°F. In a 12-inch oven-safe deep skillet, heat the oil on medium. Add the mirepoix and cook 6–8 min., until softened, stirring occasionally. Add the garlic and cook 30 sec.
2
To pot, stir in the beans, crushed tomatoes, and Italian seasoning. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook 10 min.
3
Sprinkle the mozzarella and Parmesan over skillet. If desired, scatter the pepperoni over the cheese. Bake 10 min., until cheese is melted. Serve with the bread, if desired.
