Mediterranean Veggie Stew
INGREDIENTS
- 2 T olive oil
- 1/2 C chopped onion
- 3 cloves garlic, chopped
- 1 C diced carrots
- 1 C diced zucchini
- 1 C quartered artichoke hearts (from jar, not marinated)
- 1 C diced eggplant
- 1/2 C chopped fresh fennel bulb
- 1 28 ounce can cannelini beans, drained and rinsed
- 1 28 ounce can diced fire-roasted tomatoes (with juice)
- 1/2 C chopped roasted red peppers
- 1/4 C chopped sundried tomatoes
- 1 tsp fennel seeds
- 1/2 tsp crushed red pepper flakes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 C vegetable broth
- 3 C fresh spinach, coarsely chopped
- 2 T white balsamic vinegar
- 1 C crumbled feta cheese or 3/4 C grated parmesan cheese
DIRECTIONS
Heat olive oil in dutch oven or large pot. Saute onion and garlic over medium heat for two minutes. Add carrots, zucchini, artichokes, eggplant, and fresh fennel, and saute for approximately 3 minutes. Add beans, tomatoes, red peppers, sundried tomatoes, fennel seeds, red pepper flakes, basil, oregano, salt, pepper, and broth. Simmer for 15 minutes. Add additional broth if it’s too thick. Stir in spinach. Drizzle with balsamic vinegar, and serve topped with crumbled feta or parmesan. (Skip cheese to make a vegan stew.)