Italian Potato, Zucchini and Bean Stew
This is a really impressive, quick and warming stew; it can be thrown together in one pot and left to simmer until ready. It contains a lot of olive oil and salt, which is needed to get the right consistency. Enjoy!
Note: Suitable for Vegans/Can substitute Wheat Pasta for GF option
Cooking Time: (Including preparation) 1Hr
Italian Potato, Zucchini and Bean Stew
Recipe courtesy of one of our Grow / Source / Eat veggie packers, Alisha.
Ingredients:
- Olive Oil
- Salt
- Pepper
- 1 Vegetable Stock cube or 1 ½ teaspoons of powdered stock
- 3-4 Potatoes cut into chunky quarters
- 1-2 Zucchini’s cut into thick half moons
- 1 Can of Berlotti Beans
- 2 Cans of Crushed Tomatoes
- 1 Cup of Orecchiette Pasta (little ear Pasta) or Rigatoni/Penne
Method:
- Get the largest pot you own and tip the cans of tomatoes in, refill the two cans with tap water and tip into the pot
- Simmer on medium heat
- Add stock cube or powdered stock
- Now for the Olive oil- don’t hold back. Pour 4 generous swirls into broth
- Add 1-2 large swirls/sprinkles of salt (add less with table salt)
- Add potatoes
- Simmer for 20mins
- Add Zucchinis
- Simmer for another 10mins
- Add Pasta and beans
- Cook until pasta is ready and serve!
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