Tuscan Vegetable Stew

A Tuscan vegetable stew, is a rustic Italian dish made of hearty vegetables, it is a humble, one-pot meal that tastes even better the next day after the flavours blend.

Makes 6 servings

Ingredients:

1 Tbsp olive oil
½ brown onion, chopped
1 zucchini, cut in half lengthwise and sliced
1 yellow squash (zucchini – yellow variety), cut in half lengthwise and sliced
120g brown mushrooms, wiped clean, tip of foot cut off and cut in quarters
3 garlic cloves, minced
1 jar or can diced tomatoes, with their juices
4-6 cups organic vegetable or chicken broth
1 small bunch Tuscan kale, washed, dried and cut into thin strips
1 sprig fresh oregano or 1 tsp dried
2 x 400g cans white kidney beans/cannellini beans, rinsed & drained
Freshly ground pepper

Instructions:

1. Heat a large pot to medium high. Add olive oil and onion and cook until onion is fragrant, 4-5 minutes.
2. Add zucchini, yellow squash and mushrooms and sauté for 10 minutes. Add garlic cloves and stir for about a minute.
3. Add tomatoes, broth and oregano. Bring to a low boil, reduce heat and then simmer for 15 minutes.
4. Gently stir the beans and kale into soup and cook for another 5 minutes or until beans are heated through and greens are wilted.
5. Serve with freshly ground pepper on top.