Summer Vegetable Stew
- Yield 8 servings
Japanese eggplant, zucchini, bell pepper and canned cannellini beans combine in this low-fat, high-fiber summer soup.
Mark Boughton/styling: Teresa Blackburn
Ingredients
- 2 teaspoons olive oil
- 2 medium onions, chopped
- 3 medium Japanese eggplants, cut into 1/4-inch slices
- 1 medium green bell pepper, seeded and diced
- 5 -- garlic cloves, minced
- 1 -- (12-ounce) jar water-packed roasted red peppers, undrained
- 2 small zucchini, sliced
- 2 cups chopped fresh basil
- 1 -- (15-ounce) can cannellini or navy beans, undrained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat oil in a large skillet or pot. Add onions. Cook over medium-high heat, stirring often, for about 5 minutes, or until onions are lightly browned. Add a small amount of water if onions begin to stick. Add eggplant, green pepper, and garlic. Cover and cook, stirring occasionally, for about 5 minutes, or until eggplant begins to soften.
- Coarsely chop the red peppers and add them, and their liquid, to the skillet. Add zucchini and basil. Cover and cook over medium heat, stirring occasionally, for about 3 minutes, or until vegetables are tender. Stir in beans and their liquid, salt, and black pepper. Cover and cook for about 3 more minutes, or until zucchini is just tender.
Recipe reprinted with perission from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
