Cooking On A Budget: Summer Vegetable and Cannelini Bean Stew

Friday, October 28, 2011

Summer Vegetable and Cannelini Bean Stew

Summer Vegetable and Cannelini Bean Stew 

This is a wonderful recipe and can be made all year round using the produce from your local grocery market. However, utilizing the ingredients you grow in your garden: fresh zucchini, yellow summer squash and tomatoes - will make this super special. As a side dish this recipe could easily feed 8-10 people. Adding in some toasted crusty bread rubbed with olive oil and garlic, this could be a main dish and serve up to six people easily.
Notes: I used 1 fresh tomato and 1 pint jar of summer tomatoes we canned last season so I had the nice juices from the canned tomatoes as a liquid base. If you don't can garden tomatoes, add in 1 small can of tomato sauce.
If you don't have fresh parsley or oregano or garlic, substitute dried spices.

2 yellow summer squash - cut into bite size pieces
2 zucchini squash - cut into bite size pieces
3 medium sized garden tomatoes - cut into bite size pieces
1 medium Vidalia or sweet onion - small dice
1 can of cannellini beans - thoroughly rinsed and drained
2 large cloves of garlic - finely minced (or 1 tsp. granulated garlic)
2 - 3 sprigs fresh oregano - removed from stems (or 1 tsp. dried)
1 tbsp. fresh parsley - finely chopped (or 1 tbsp. dried)
2 tbsp. olive oil
1/2 tsp. crushed red pepper flakes or 1 full tsp. if you like spicy
Salt and black pepper to taste.

In a preheated saute pan large enough for all ingredients, heat the olive oil. Add the garlic and onion and saute until the onion just begins to soften. Add all of the remaining ingredients and spices. Stir, cover and simmer until the vegetables are tender and the flavors have a chance to meld together. This will take about 20 to 30 minutes.
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