Grilled cheese & tomato-veggie "soup" bake | Recipes | WW USA

Ingredients

• 5 spray(s) Cooking spray
• 6 oz Italian bread, torn into 1-inch chunks
• 1 medium Onion, thinly sliced
• 2 item(s), small Bell pepper, seeded and thinly sliced
• 1 medium Uncooked zucchini, thinly sliced into half-moons
• 3 clove(s) Garlic, minced
• 1/2 tsp Kosher salt
• 1/2 tsp Italian seasoning
• 28 oz Canned whole peeled tomatoes, drained and crushed with hands
• 15 1/2 oz Canned cannellini beans, rinsed and drained
• 3/4 cup(s), shredded Reduced fat cheddar cheese
• 2 Tbsp Grated Parmigiano-Reggiano