Vegetable and White Bean Stew
with baguette
White wine and tomatoes flavor the base of this Italian-inspired stew. Serve it with bread on the side.
Ingredients
- Zucchini - 8 oz , diced
- Bell peppers, red - 1 , chopped
- Carrots - 8 oz , diced
- Onions, medium - 1 , diced
- Garlic - 3 cloves , diced
- Beans, any white (14 oz / 397 g) - 1 can
- Tomatoes, whole in juice (28 oz / 794 g) - 1 can
- Butter - 2 Tbsp
- Tomato paste - 1 Tbsp
- Oregano, dried - 2 tsp
- Wine, white - 1 cup (preferably a dry white wine; sub stock)
- Stock, any type - 3 cups
- Bay leaves - 2
- Red pepper flakes - 1/2 tsp , more or less to taste
- Lemon juice - 2 tsp
- Cheese, parmesan (opt) - for serving , grated
- Baguette - 1 small , sliced
Prep
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Zucchini / Bell peppers / Carrots / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
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Beans - Drain and rinse.
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Make
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Place a colander over a small bowl. Pour tomatoes into the colander and let drain for a few minutes. (Reserve the liquid and the tomatoes.)
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Heat a large Dutch oven or saute pan (use one that has a lid) over medium heat. Add butter. When butter melts, add zucchini, bell peppers, carrots, onions, and garlic with some salt. Saute until very tender, 6 to 8 minutes.
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Stir in tomato paste and dried oregano until fragrant, ~1 minute.
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Use your hands to break apart the whole tomatoes as you add them to the pot with the vegetables. Stir tomatoes until most of their liquid has cooked off and they are starting to stick to the bottom of the pan, 5 to 6 minutes.
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Add white wine and bring to a simmer. Stir in beans, stock, reserved liquid from the tomatoes, bay leaves, and red pepper flakes.
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Reduce heat to low-medium and simmer liquids for 5 minutes to let the flavors develop.
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Warm baguette if you’d like.
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Stir lemon juice into stew. Taste and season with some salt and pepper.
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Ladle stew into bowls. Top with cheese (if using). Serve with baguette for dipping. Enjoy!
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