"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Greek Stew Recipe

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This recipe for Greek Stew, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Thursday, August 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1.4 C. olive oil
1/4 C. EACH chopped fennel, celery, onions, carrots
4 cloves garlic, finely chopped
1/2 tsp. dried thyme
6 C. chicken broth
1 28-oz. can stewed tomatoes
2 C. peeled and diced sweet potatoes
1-1/2 C. cannellini beans, rinsed and drained
1 C. finely shredded Savoy cabbage or Swiss chard
1 C. diced zucchini
2 T. EACH chopped fresh parsley and basil
1/2 tsp. salt
1/2 tsp. pepper
8 slices 1/2" thick diagonally sliced Italian OR Sourdough bread

Directions:
Directions:
Combine oil through thyme in heavy skillet.
Cover and simmer until vegetables are very soft, about 15 minutes. Do NOT brown.
Stir in remaining ingredients EXCEPT the bread. Cover and cook 2 minutes.
Remove from heat, cool and then refrigerate for 24 hours.
Just prior to serving time, heat to boiling.
Place a slice of bread in each bowl and ladle soup over the bread.
Sprinkle with grated Parmesan cheese if desired.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes or less
Personal Notes:
Personal Notes:
You can serve this the same day, BUT it is infinitely better if allowed to sit in the refrig. for 24 hours. This was a favorite when my kids were still at home and I was often gone in the afternoons for meetings or practices of some kind.

 

 

 

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