Zucchini Stew
Zucchini stew is an Italian inspired vegan stew that's both comforting and hearty. It's easy to whip up as a quick weeknight meal and made with simple ingredients like canned tomatoes, zucchini, and cannellini beans.
Servings: 4 servings
Calories: 223kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 28 ounces canned diced tomatoes
- 14 ounces canned cannellini beans, drained and rinsed
- 2 medium zucchini, cubed
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 10 fresh basil leaves, julienned
Instructions
- In a stock pot over medium heat, add olive oil. when hot, add onions and cook for 3-4 minutes, or until they begin to lightly brown around the edges. Add garlic and cook an additional 30 seconds.
- Add tomatoes, beans, zucchini, Italian seasoning, salt, and red pepper flakes and stir to combine. Bring to a simmer, cover, and reduce heat to low.
- Cook for 15-20 minutes, or until zucchini is cooked through to your liking. Add fresh basil and stir to incorporate.
- Remove from heat and serve.
Recommended Equipment
Notes
- Leftovers keep well in a tightly sealed container in the refrigerator for 3-4 days. Stew can also be frozen for up to 3 months in a tightly sealed, freezer safe container. Zucchini will soften slightly from freezing and thawing.
- Serve stew with crusty bread, a side salad, or with cheese sprinkled on top.
Nutrition Estimate
Serving: 0.25of recipe | Calories: 223kcal | Carbohydrates: 32g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 583mg | Potassium: 878mg | Fiber: 7g | Sugar: 6g | Vitamin A: 327IU | Vitamin C: 21mg | Calcium: 149mg | Iron: 5mg