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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