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Bean and Vegetable Stew
Created by: Howcan Team
Ingredients
- 1 cup dried beans (any variety)
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse the dried beans and soak them in water overnight. Drain and rinse before using.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add the minced garlic, diced carrots, celery, bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
- Stir in the soaked beans, vegetable broth, diced tomatoes, cumin, paprika, and chili powder. Season with salt and pepper.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the beans are tender.
- Taste and adjust the seasoning if needed. Serve the bean and vegetable stew hot, garnished with fresh herbs if desired.
Bean and Vegetable Stew, also known as minestrone, has a rich history dating back to ancient Rome. This hearty dish was a staple for Roman soldiers and has since evolved into a beloved comfort food worldwide. Chefs in Italy, particularly in Tuscany, have perfected the art of creating this flavorful stew, using fresh seasonal vegetables, beans, and aromatic herbs. The key to a delicious Bean and Vegetable Stew lies in the quality of the ingredients, such as cannellini beans, tomatoes, carrots, and celery. For a twist, some chefs add pancetta or Parmesan rind for extra depth of flavor. Today, the best versions of this dish can be found in traditional Italian trattorias and family-owned restaurants. Whether enjoyed as a starter or a main course, this stew is a satisfying and nutritious meal that continues to stand the test of time.
60 min
6
320 calories
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