Even if you don’t have your own garden, you have probably known someone that was inundated with tomatoes and zucchini once summer came around. This stew uses much of the produce that summer has to offer, such as zucchini, green beans, tomatoes, and corn, and it does so quickly and deliciously! I love serving this with basket of toasted, crusty bread on the table.
Author: Jackie Sobon
1tablespoon15 ml sunflower oil
1cup140 g diced onion
2cups280 g chopped zucchini
4ounces120 g green beans
3cups500 g chopped tomatoes
1½cups315 g cooked corn kernels
2cans30 ounces, or 850 g white beans, plus liquid
1cup235 ml low-sodium vegetable broth
1teaspoondried basilor more to taste
½teaspoondried parsleyor more to taste
1/8teaspoonblack pepperor more to taste
Pinchof crushed red pepperoptional1 teaspoon salt, or to taste
Warm the oil (I just used a couple tablespoons of broth instead) in a large pot over medium heat. Once hot, add the onions, zucchini, and green beans to the pot, sautéing for 5 minutes or until the onions are mostly translucent. Next, stir the garlic, tomatoes, and corn into the vegetables, sautéing for 3 more minutes.
Add the white beans plus liquid, vegetable broth, basil, parsley, black pepper, and optional red pepper to the pot. Simmer covered over medium-low heat for 7 minutes, stirring occasionally. Taste the stew and season with salt, plus more herbs if you prefer. Serve hot.
I pureed about half of the tomatoes before adding to the soup since I don't like too many chunks and wanted to really taste the tomato flavor throughout. I doubled the spices (as Jackie suggests when tasting if desired) and doubled the salt as well since my canned beans had none and added cayenne.