1 medium red pepper, chopped
1 medium yellow pepper, chopped
1 garlic clove minced
1 medium zucchini, thinly sliced
1 (14 1/2 oz can) fire-roasted diced tomatoes
2 cups water
1/8 tsp. red pepper flakes
1 (15 oz can) navy beans, rinsed and drained
4 tbsp. chopped fresh basil
1 tbsp. balsamic vinegar
1 tbsp. olive oil
3/4 tsp salt
1/2 tsp liquid smoke

Spray a Dutch oven with cooking spray, place over medium-high heat. Add peppers, cook and stir 4 minutes or until browned at edges.

Add garlic. Cook, stir for 15 seconds. Add zucchini, tomatoes, water and pepper flakes. Bring to boil over high heat. Reduce to simmer. Cover, simmer 20 minutes.

Add beans, basil, vinegar, oil, salt and liquid smoke. Remove from heat. Cover, let rest for 10 minutes. Serve.

Submitted by: Sherry Monfils