Tuesday, November 4, 2014

Italian Vegetable Stew

"Italian Vegetable Stew" is an excellent and easy to make. A delicious way to get kids to eat their veggies.
1 cup extra-virgin olive oil, plus extra for serving
2 eggplants, cut into 1-inch chunks
1 (28-oz) can whole tomatoes; drained, chopped, and juice 
2 large onions; minced
1 can of kidney beans; drained and rinsed
1 cup frozen corn
1 cup fresh spinach; chopped
1 red bell pepper, stemmed, seeded, and cut into 1-inch chunks
5 garlic cloves, minced
2 Tablespoon tomato paste
1  teaspoon dried
1 32 oz. Pacific Organic Vegetable Broth 
2 large potatoes; peeled and diced
2 large zucchini; quartered lengthwise and sliced 1 inch thick
1 lb. fresh green beans
1 large carrot; sliced
2 tablespoons chopped fresh basil
Sea salt and black pepper

Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.

Brown eggplant lightly on all sides, 5 to 7 minutes; transfer to crock pot.

Add 2 tablespoons oil in skillet over medium-high heat until shimmering.

Add vegetables (except corn, zucchini and potatoes) and herbs and cook until they are beginning to brown.

Pour in 1 cup broth and stir; scraping up any browned bits; transfer to slow cooker.
Add the rest of the broth, potatoes and corn into slow cooker.

Cover and cook until vegetables are tender, 4 to 6 hours on low.
Stir in zucchini, cover, and cook on high until tender, 20 to 30 minutes.

Serve with garlic bread.

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