Sunday, October 4, 2009

Summer Stew (also tasty in the fall, winter, and spring)

I am reluctant to actually call this a Summer Stew as it is a very hearty dish, good for fall, winter, spring, or summer.


Serves: 4 heaping bowls or 6 regular servings
Total Time: 30 min.
  • 2 tablespoon(s) extra-virgin olive oil
  • 1 medium onion, halved and chopped
  • 2 clove(s) garlic, minced
  • 1 medium/large zucchini, halved lengthwise and sliced
  • 1 medium/large yellow summer squash, halved lengthwise and sliced
  • 1 tablespoon(s) chopped fresh oregano, or 1 teaspoon dried
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground pepper
  • 1 can(s) cannellini or great northern beans, rinsed (see Note)
  • 2 cans diced tomato (drained)
  • 1 tablespoon(s) red-wine vinegar
  • 1/2 cup(s) finely shredded Parmesan cheese
  • ½ lb Ham (diced)
  • ½ lb Smoked Sausage (sliced)
  1. Brown Ham and Sausage. Set aside.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
  3. Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.
  4. Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

This tastes great on its own, but can be added to rice or pasta.