Tuscan Vegetable Ragout

1 tsp olive oil
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut into 1/2-inch slices
1 16oz can diced tomatoes, undrained
2 15.5oz cans cannellini beans, drained and rinsed
1 15oz can artichoke hearts, quartered
2 Tbs coarsely chopped Kalamata olives
1 Tbs capers, coarsely chopped
1/4 cup chopped fresh parsley or basil
salt and freshly ground black pepper to taste

1) Heat oil in large pot over medium heat. Add garlic and zucchini, cover and cook until softened, about 5 minutes. Stir in tomatoes, beans and artichoke hearts, and cook until vegetables are tender, about 15 minutes.
2) Add olives, capers and half the parsley. Season to taste with salt and pepper. Serve sprinkled with remaining parsley.

Review: I used parsley with this, and served this mixed with a box of rotini pasta. It was super yummy and I loved the addition of the capers and olives for a twist of flavor. This made plenty of food, so there's leftovers for lunch.