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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