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Zucchini String Bean Stew Recipe


I just love summer and fresh vegetables. The greatest reason to make this pot of only vegetables in this stew,  is it's great all by itself. However it makes a fabulous topping for pasta, rice and for meat lovers you can add any meat you like.
 I personally eat it just the way it is. It's perfect.

When growing up we had a huge garden in #UticaNewYork, my dad always provided us with fresh vegetables all summer long, this dish reminds me of dad. Miss those days.

Zucchini String Bean Stew Recipe
This is an entirely fresh pot of stew with herbs and vegetables:

Yellow Squash 2 or 3 sliced
Zucchini Squash 2 or 3 sliced
1  8 to 16 ounce package of sliced mushrooms
1 lb freshly cleaned ends off of green beans
2 lbs fresh ripe plum tomatoes pureed in the food processor
1 or 2 of  each : fresh thyme, sprig rosemary, basil, parsley and oregano
2 or more minced cloves fresh garlic
salt, pepper, cayenne pepper to taste
water or wine
olive oil

Optional Suggestions:  potatoes, carrots, peas, corn, celery, spinach leaves, cubed meats of choice : chicken, venison, beef, sausage links, 

In a large saucepan, saute the garlic in 2 tablespoons olive oil for around 1 minute. Add the tomatoes and herbs and simmer on low for around 30 minutes ( if using meat of any kind add to the sauce) After the sauce is simmered, add all the vegetables and herbs. Salt pepper to taste.  Simmer on medium heat until the vegetables are the to your likeness, I like them with a little bite to them around 35 minutes more. If you need more liquid depending on how long you cook the sauce add water or white wine (I use Pinot Grigio)

Note: you can use a slow cooker at the simmer vegetable stage on high for around 6 hours. The vegetables will be soft.

Serving suggestions. Sop up with a great loaf of crusty Italian bread or pour over cooked pasta of choice. Also great over white rice.

1 comment:

  1. What a wonderful recipe to showcase summer produce!!! Perfect light meal.

    ReplyDelete

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