Italian Vegetable Stew
Ingredients
| 4 tbs olive oil | ||
| 4 garlic cloves, minced | ||
| 2 onions, sliced | ||
| 4 carrots, peeled and cut into 1 inch pieces | ||
| 2 celery stalks, cut into 1/2 inch pieces | ||
| 2 celery stalks, cut into 1/2 inch pieces | ||
| 2 cups fresh or frozen peas | ||
| 1 cup cannelloni beans | ||
| 1 (18oz) can of stewed tomatoes | ||
| 1 (18oz) can of stewed tomatoes | ||
| 2 tsp oregano | ||
| 2 tsp oregano | ||
| 10 to 12 mushrooms, quartered | ||
| kosher salt and fresh cracked black pepper to taste. |
Italian Vegetable Stew:
Directions:
- In a large sauce pan or stock pot, heat the olive oil. Add the garlic and onions and saute for several minutes.
- Add the carrots, celery, potatoes and peas.
- Add the cannelloni beans, and both kinds of tomatoes. Simmer until carrots and potatoes are tender.
- Add the oregano and mushrooms and simmer for another 5 minutes.
- Season with salt and pepper and cook for several minutes more.
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