Keyword: artichokes, kalamata olives, mushrooms, pantry, tomatoes, white beans, zucchini
Author: Chef Kim
Ingredients
1.5cupswhite beans or 1 candrained
1cup artichokes, canned drained and pressed to release water
1 cup zucchinichopped
1cupmushroomssliced
1/2cuponionchopped
1garlic cloveminced
1.5 cuptomatoes, canned or roasteddiced
1/3cupKalamata olivessliced
1 lemon, squeezed or 1/4 cup lemon juice
3 Tbspolive oil
1Tbspbasil
1/2tsprosemary
1tspthyme
Instructions
Prepare the vegetables.
In a large skillet, saute the onion in a little oil until soft, then add the garlic, zucchini and mushrooms, stir and cook for 5 minutes until mushrooms have softened.
Add the beans, artichokes, tomatoes and herbs. Stir to combine and cook for about 10 minutes until heated through completely. Add the olives.
Whisk the lemon juice and olive oil together and pour over the skillet mixture, tossing to coat.
Season with salt and pepper to taste and serve with a crusty bread and fresh green salad. Enjoy!