Showing posts with label Italian Vegetable Stew recipe. Show all posts
Showing posts with label Italian Vegetable Stew recipe. Show all posts

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.
Ingredients
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

Directions
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.