Recipe: Tuscan Vegetable Stew

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by Helen Fletcher

KMOV.com

Posted on January 8, 2013 at 10:44 AM

This recipe comes via one of the Lettuce Entertain You restaurants in Chicago.  It was years and years ago and which restaurant I can’t honestly remember.  What I do remember is this incredible stew.   To make things even better, this is the perfect low calorie, low fat dinner to help us all keep that new year’s resolution, we all forget too soon – you know which one I mean!

I have no idea if they serve this in Tuscany, but I am sure they would love it if they did. 

Tuscan Vegetable Stew
1 cup zucchini sliced, 1/4 inch thick
1 cup yellow squash, sliced 1/4 inch thick
3/4 cup red pepper, cut into 1x1 inch dice
3/4 cup yellow pepper, cut into 1x1 dice
1/2 cup red onion, cut into quarter moons
2 cups canned petit diced tomatoes with juice (or fresh tomatoes)
3 cups tomato juice
1/2 water
2 tablespoons cider vinegar
1 1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
2 cups broccoli florets
6 to 8 ounces cheese tortellini
1- 15 ounce can cannellini beans, drained and rinsed
1/4 cup fresh basil, shredded

Place the zuchinni, yellow squash, red and yellow peppers, red onion, tomato, tomato juice, water salt and pepper in a dutch oven.  Bring to a boil, add the broccoli, tortellini and beans.  Return to a simmer and cook 7 to 8 minutes, just until the veggies are tender crisp and the tortellini is cooked through.  Remove from the heat and add the basil.

Serves 6.


©Copyright Helen S. Fletcher 2011.  All Rights Reserved.

 

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