Tuscan Vegetable Stew Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add garlic, rosemary, and thyme, and cook for another minute until fragrant.
• STEP 3.Stir in zucchini, tomatoes, vegetable broth, and tomato paste. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.Add cannellini beans and simmer for an additional 10 minutes until the vegetables are tender.
• STEP 5.Season with salt and pepper to taste. Serve hot with crusty bread.
• STEP 6.Cooking Tips: You can customize this stew by adding other vegetables like bell peppers or potatoes. For a thicker stew, you can mash some of the beans before adding them to the pot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• STEP 7.Storage and Serving: This Tuscan Vegetable Stew is best served hot. It can be stored in the refrigerator for up to 3 days. Reheat in a pot over medium heat until warmed through. Serve with crusty bread or a side salad for a complete meal.

Cooking Tips

• You can customize this stew by adding other vegetables like bell peppers or potatoes.
• For a thicker stew, you can mash some of the beans before adding them to the pot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This Tuscan Vegetable Stew is best served hot.
• It can be stored in the refrigerator for up to 3 days.
• Reheat in a pot over medium heat until warmed through.
• Serve with crusty bread or a side salad for a complete meal.