White Bean Summer Stew
This cozy summer stew features fresh summer produce, like green beans, cherry tomatoes, zucchini, bell pepper, and jalapeno. It's the perfect way to use up some of the bounty from your home garden!
Servings 6 people
Ingredients
- 1 tbsp safflower oil
- 2-3 cloves garlic minced
- 1 medium zucchini quartered and sliced
- 1 yellow onion diced
- 2 cups green beans trimmed and chopped
- 1 jalapeno de-seeded and diced
- 1 medium bell pepper (any color) chopped
- 1 pint cherry or grape tomatoes quartered
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/8 tsp cracked red pepper flakes
- 2 (15.5 oz) cans white (cannellini) beans drained and rinsed
- 1 (15.25 oz) can corn drained and rinsed
Instructions
- Heat the oil in a large stockpot over medium-high heat. Add garlic and saute until fragrant, about 30 seconds.
- Add the zucchini, onion, green beans, bell pepper, and jalapeno and saute until slightly softened, about 3-5 minutes.
- Add the tomatoes, vegetable broth, and seasonings and bring to a boil. Simmer for 10-15 minutes.
- Add white beans and corn and remove from heat.
Video
Notes
- To make it heartier, try adding your favorite whole grain (quinoa, farro, brown rice, etc).
- Mix and match the vegetables with what you have on hand! For example, you could use roma tomatoes, cherry tomatoes, grape tomatoes, etc based on what you've got.
- You can also use leftover corn on the cob instead of canned corn in this recipe, if you've got it. Just slice the kernels off the cob, and throw them in right near the end (if the cobs are already cooked).
- I prefer using safflower oil in this recipe because it imparts a nice, light flavor, but you could also use vegetable, avocado, or your other favorite oil.