Ingredients
3
cans (15 to 16 ounces each) cannellini beans, rinsed and drained
1
jar (14 ounces) tomato pasta sauce (any variety)
2
medium stalks celery, sliced (1 cup)
4
medium green onions, sliced (1/4 cup)
1
teaspoon parsley flakes
1
teaspoon dried basil leaves
1/2
teaspoon dried oregano leaves
1
cup shredded mozzarella cheese (4 ounces)
1/2
cup coarsely chopped walnuts, toasted* if desired
Preparation
Mix all ingredients except cheese and walnuts in 10-inch nonstick skillet. Heat to boiling; reduce heat. Sprinkle with cheese.
Cover and simmer 3 to 5 minutes or just until cheese is melted. Sprinkle with walnuts.
