Mediterranean Vegetable Stew Recipe

Mediterranean Vegetable Stew Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 medium carrot, chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, cut into 1/2-inch dice
• 1 medium fennel bulb, quartered and cut into 1/4-inch slices
• 1 medium zucchini, chopped
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup vegetable broth
• salt
• freshly ground black pepper
• 8 ounces white or porcini mushrooms, lightly rinsed, patted dry and sliced
• 3 cups fresh baby spinach
• 1 1/2 cups cooked or 1 can cannellini beans, drained and rinsed
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 2 tablespoons minced fresh parsley

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the onion, carrot, garlic and bell pepper
3. Cover and cook until softened, 7 minutes
4. Add the fennel, zucchini, tomatoes and broth
5. Bring to a boil, then reduce heat to low
6. Season with salt and black pepper to taste, cover and simmer until the vegetables are tender, about 30 minutes
7. Stir in the mushrooms, spinach, beans, basil, marjoram and parsley
8. Taste, adjusting seasonings if necessary
9. Simmer 10 minutes more
10. Serve immediately

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