Love this summer stew. It’s somehow savory and rich, while also fresh and light. I’ve often mixed fresh kale/collards/chard leaves the last 5 minutes of cooking, just to add a bit of that fresh ‘green’ flavor I love so much… and to increase the iron and calcium in the dish.
Ingredients
4 T. olive oil
1 large onion, chopped
4 garlic cloves, minced
1 c. fresh basil, chopped
1 T. fresh thyme, chopped
2 T. fresh oregano, chopped
6-8 large tomatoes, peeled and chopped (or 1 large can diced tomatoes)
1 c. cooked white runner beans
1 c. filtered water
5-6 medium zucchini, sliced into 1/2″ pieces
sea salt & pepper to taste
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Mix 2 T. olive oil with the zucchini slices and stir to coat thoroughly. Sprinkle with salt and pepper. Place zucchini slices in a single layer on the baking sheet and roast in the oven for approximately 20 minutes. Then turn slices over and roast for another 15-20 minutes until beginning to golden brown. Remove from oven and set aside to cool.
Warm 2 T. olive oil in a large saucepan over medium heat. Add the chopped onions and sauté until soft and translucent. Stir in 1/4 t. salt and garlic and sauté until fragrant, about 3 to 4 minutes. Add 3/4 c. basil, thyme, and oregano and gently stir for 2 minutes. Increase to high heat, add tomatoes, and simmer for 10-12 minutes. Once tomatoes appear soft and cooked, add beans, 1 c. water, and remaining basil and let simmer on medium-high heat for 10-15 minutes. Add water as needed to get desired consistency. Once the flavors have blended, add the roasted zucchini slices and season with a bit more with salt and pepper to taste. Remove from heat and serve immediately. Enjoy!
