White Bean Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 plum tomatoes
4 tsp. olive oil, divided
1 small onion, chopped
2 cloves garlic, minced
2 cans (about 15 oz. each) cannellini beans, rinsed and drained
2 medium zucchini, cut into 1/2 inch cubes
2 cups reduced-sodium vegetable broth (or chicken broth)
1/4 tsp. salt
1/2 tsp. dried basil
1/4 tsp. black pepper
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Directions: |
Directions:Preheat broiler. Coat baking pan with nonstick cooking spray.
Cut tomatoes in half lengthwise; place, cut side up, on baking pan. Drizzle with 2 tsp. oil; broil 12 minutes or until well browned. Let tomatoes cool slightly. Transfer tomatoes to food processor; process using on/off pulsing action or until coarsely chopped.
Meanwhile, heat remaining 2 tsp. oil in large saucepan over medium-high heat. Cook and stir onion 3 minutes. Add garlic; cook and stir 1 minute. Add beans, zucchini, broth, tomatoes and salt. Bring to a boil. Reduce heat and simmer, covered, 8 minutes or just until zucchini is tender. Stir in basil and pepper. |
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Number Of
Servings: |
Number Of
Servings:5 |
Preparation
Time: |
Preparation
Time:25-30 minutes |
Personal
Notes: |
Personal
Notes: I added 1 pkg. mushrooms to the onion to sauté. Could also add celery and carrots if you have them. I added one bouillon cube (beef or chicken) your choice and 1/4 tsp. more salt. If you have leftover chicken, you could add that as well. Then it is not vegetarian, but a healthy, hearty light supper.
This would be good on one of those cold, wet nights like we have been having recently. Use this on a "no meat" meal.
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