Adapted from a recipe in one of my vegan cookbooks. Serve over pasta, rice, or polenta and/or with a savory bread.
Ingredients
1 Tbs. olive oil
3/4 cup yellow onion, chopped
2/3 cup carrot, chopped
3 garlic cloves, minced
1/2 cup red bell pepper, chopped
2/3 cup zucchini, chopped
1 can (14.5 oz) diced tomatoes, pureed
1 cup vegetable broth
Salt
Pepper (freshly ground is best)
4 - 8 ounces mushrooms (white or porcini), chopped
3 cups fresh baby spinach, lightly shredded
1 can (15.5 oz) cannellini beans, drained and rinsed
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1 tsp. fennel seeds, ground
2 Tbs. fresh parsley, minced
Instructions
1. In a large covered skillet, heat the oil over medium heat. Add the onion, carrot, and bell pepper. Cover and cook for about 5 minutes and add the garlic. Continue cooking for another 2 minutes or until the vegetables are softened.
2. Add the zucchini, tomatoes, and broth. Bring them to a boil before reducing heat to low. Season with salt and pepper to taste, cover, and simmer for about 30 minutes or until vegetables are tender.
3. Stir in the mushrooms, spinach, beans, fennel, basil, marjoram, and parsley. Adjust the seasonings and simmer for an additional 10 minutes. Serve right away.
Servings: Approximately 6.
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