Make Ahead

Cannellini Bean and Pepper Stew

January  6, 2014
0 Ratings
  • Serves 4
Author Notes

A hearty and satisfying vegan stew that will warm you up from the inside out. You can keep this on your stove all winter long! —tingroo

What You'll Need
  • 2 tablespoons olive oil
  • 3 cloves of garlic, minced
  • 1 tablespoon fresh sage leaves
  • 1 large zucchini
  • 1/2 cup cremini mushrooms
  • 2 tablespoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 28 ounce can of diced tomatoes
  • 1/2 cup vegetable broth
  • 2 15 ounce cans of cannellini beans
  • 2 teaspoons soy sauce
  • Salt & pepper, to taste
  1. In a dutch oven or medium stock pot, heat oil over a medium-high heat till it is shimmering. Add garlic and sage leaves and cook and stir for about 1 minute to allow the flavors to infuse with the oil.
  2. Add onions along with a pinch of salt and saute till onions have softened, about 5 minutes.
  3. Add carrots and saute another 5 minutes, then add peppers and zucchini and saute another 3-5 minutes, and finally add mushrooms along with all the spices and saute for another 3-5 minutes.
  4. Add diced tomatoes, beans, soy sauce, and vegetable broth, bring to a boil and simmer for 45 minutes. Half way through, stir, taste, and adjust for seasoning. Serve immediately with a slice of good, crusty bread. This tastes even better the next day!
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