TUSCAN PAN SAUTEED VEGETABLES WITH MOZZARELLA

2 tsp organic extra virgin olive oil
1 cup zucchini, chopped
1/2 cup bell pepper, diced
1/2 cup celery, sliced
1/2 cup red onion, sliced
2 cloves garlic, minced
1 tsp oregano, dried
1 cup tomato, diced
1 cup white beans, canned, rinsed
2 sprigs fresh rosemary left on the branch
1 cup spinach, coarsely chopped
1/2 cup mozzarella cheese, cubed

Heat oil in a non stick pan and saute zucchini, bell pepper, celery, onion, garlic, and oregano for 2 minutes.

Add the tomato, beans, and rosemary; saute 2 minutes longer.

Add the spinach and mozzarella and saute 1 minute more until spinach is wilted and cheese begins to melt.

Servings: 4