Summer Vegetable & White Bean Stew
This summer harvest soup is filled with vine-ripened tomatoes, zucchini, summer squash, and bell peppers. Serve as a main course with a grilled radicchio salad and Italian bread. For dessert, have a selection of fresh fruit and cheese.
1 tablespoon plus 1 teaspoon olive oil
4 scallions, cut into 1-inch pieces
4 garlic cloves, minced
3 large red bell peppers, cut into thin strips
1-1/2 pounds tomatoes, cut into chunks
1 medium zucchini, sliced
1 small yellow summer squash, sliced
1/2 teaspoon salt
1/2 cup water
1 can (19 ounces) cannellini beans, rinsed and drained
1/2 cup coarsely chopped fresh basil or flat-leaf parsley
1 In a Dutch oven or flameproof casserole, heat the oil over medium-high heat. Add the scallions and garlic, stir to mix well with the oil, and cook until the scallions are wilted, 1 to 2 minutes. Stir in the bell pepper strips and cook until crisp-tender, 5 to 7 minutes.
2 Add the tomatoes and increase the heat to high. Cover and cook, stirring often, until the tomatoes begin to release their juices, about 5 minutes.
3 Stir in the zucchini, summer squash, salt, and water, and bring to a boil. Reduce the heat to medium, cover, and cook until the vegetables are tender, about 10 minutes.
4 Stir in the beans, cover, and cook until heated through, 2 to 3 minutes. Serve the soup sprinkled with basil.
Makes 4 servings.
Per serving: 236 calories, 6g total fat (0.8g saturated), 0mg cholesterol, 13.6g dietary fiber, 40g carbohydrate, 11g protein, 459mg sodium.