Mediterranean Vegtable Stew

8 Jan

The weather around here has definitely been cooling down, and most days, it’s downright chilly. Our furnace shut itself off for a couple of days last week (who knew you need to change the filter?), and aside from layers a plenty, what else can a girl do?

Make stew, of course.

Kim, a fellow Montrealer, led me to this recipe in our local paper, and did she ever call it – this stew is simple, quick, comforting, delicious and filling. Add in some freshly baked bread as I did, and it hits the spot. It doesn’t use anything fancy or all that expensive, and is perfect for sharing with friends on those cold winter nights. Give this a try: I hope you’ll love it as much as we did!

Mediterranean Vegetable Stew
adapted from a recipe in The Montreal Gazette
serves 4

  • 2 Tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 2 Tablespoons flour
  • 2 cups vegetable stock
  • 1 19 oz. can Great Northern beans, drained and rinsed
  • 1 14 oz. can diced tomatoes
  • 2 medium potatoes, diced
  • 1 medium zucchini, chopped
  • 3 Tablespoons pesto
  • 1 teaspoon red chili flakes
  • salt and freshly ground pepper, to taste
  1. Over medium-high, heat oil in a dutch oven. Add the onion, garlic and bell pepper and saute for about 5 minutes.
  2. Mix in the flour, and cook for another 2-3 minutes. Stirring constantly, slowly add in the stock.
  3. Add in the remaining ingredients, and simmer for 30-45 minutes on low, or until the potatoes are tender. Taste, adjust seasonings and serve.

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