Vegan Skillet Pot Pie – Fustini's Oils & Vinegars

Ingredients

• 2 tablespoons Fustini's Tuscan Herb olive oil
• 1 1/2 cups of favorite veggies, cut into 1" pieces (carrot, celery, leek, parsnip, broccoli, cauliflower)
• 1 1/2 cups marinara sauce
• 1 tablespoon Fustini's Tuscan Spice blend
• 1 1/2 cups canned kidney or borlotti beans, rinsed, drained
• 2 tbsp chopped fresh oregano
• 2 sheets of reduced-fat puff pastry, partially thawed