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

A Summer Stew Recipe

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This recipe for A Summer Stew is from What to Cook During a Pandemic, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbs sunflower oil
1 cup onion, diced
2 cups zucchini, chopped
4 oz green beans
2 cloves garlic, minced
3 cups tomatoes, chopped
1½ cups cooked corn kernels
2 15 oz cans white beans, plus liquid
1 cup low-sodium vegetable broth
1 tsp dried basil (or more to taste)
½ tsp dried parsley (or more to taste)
1/8 tsp black pepper (or more to taste)
1 tsp salt (or to taste)
Pinch of crushed red pepper (optional)
Directions:
Directions:
Warm the oil in a large pot over medium heat.

Add in the onions, zucchini & green beans, sautéing for 5 min or until the onions are mostly translucent. Stir in the garlic, tomatoes & corn sautéing for 3 more minutes.


Add beans, liquid, vegetable broth, basil, parsley, black pepper. Simmer covered over med-low heat for 7 min, stirring occasionally.




Taste the stew & season with salt, plus more herbs if you prefer. Serve hot.

30 minutes to prepare. Serves 6-10.
Personal Notes:
Personal Notes:
Before assembling, cook the corn in a cast iron pan to get that grilled flavor.

This stew uses much of the produce that summer has to offer.

Serve with basket of toasted, crusty bread




























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