Ingredients
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1/2 cup Cento Imported Extra Virgin Olive Oil, plus extra for drizzling
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1 cup Red Onion, loosely chopped
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1/4 cup Bellino Whole Garlic Cloves
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1/2 cup Celery Stalks, loosely chopped
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1 can Cento Italian Whole Peeled Plum Tomatoes (14 oz), chopped, liquid reserved
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2 cups Russet Potatoes, peeled and chopped into 1 inch pieces
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2 cups Fresh Zucchini, chopped into 1 inch pieces
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4 cups Eggplant, chopped into 1 inch pieces
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1 cup Porcini Mushrooms, sliced into 1/4 inch slices
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1 Cento Bay Leaves
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4 cups Cento Organic Vegetable Stock
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1 Cento Hot Chili Peppers, optional
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1 jar Cento Roasted Peppers (12 oz), drained and chopped
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1 can Cento Artichokes in Brine 5-7 (14 oz), halved
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Cento Coarse Sicilian Sea Salt, to taste
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Cento Ground Black Pepper, to taste
Directions
Heat oil in a large pot and add onions, garlic and celery. Sauté for 3 minutes then add tomatoes and reserved tomato liquid; cook for 2 minutes. Mix in potatoes, zucchini, eggplant, mushrooms, bay leaf, vegetable stock and chili pepper. Cover and bring to a boil, then reduce heat to medium and let simmer for 20 minutes. Add peppers and artichokes and allow to simmer an additional 15 minutes. Add salt and pepper, drizzle with olive oil to finish and serve. Serves 4.
Italian Vegetable Stew
Prep: 15 min Cook: 45 min Servings: 4
A healthy, vegetarian soup chock-full of vegetables that are simmered in a hearty tomato-based broth.
Ingredients
- 1/2 cup Cento Imported Extra Virgin Olive Oil, plus extra for drizzling
- 1 cup Red Onion, loosely chopped
- 1/4 cup Bellino Whole Garlic Cloves
- 1/2 cup Celery Stalks, loosely chopped
- 1 can Cento Italian Whole Peeled Plum Tomatoes (14 oz), chopped, liquid reserved
- 2 cups Russet Potatoes, peeled and chopped into 1 inch pieces
- 2 cups Fresh Zucchini, chopped into 1 inch pieces
- 4 cups Eggplant, chopped into 1 inch pieces
- 1 cup Porcini Mushrooms, sliced into 1/4 inch slices
- 1 Cento Bay Leaves
- 4 cups Cento Organic Vegetable Stock
- 1 Cento Hot Chili Peppers, optional
- 1 jar Cento Roasted Peppers (12 oz), drained and chopped
- 1 can Cento Artichokes in Brine 5-7 (14 oz), halved
- Cento Coarse Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- Heat oil in a large pot and add onions, garlic and celery. Sauté for 3 minutes then add tomatoes and reserved tomato liquid; cook for 2 minutes. Mix in potatoes, zucchini, eggplant, mushrooms, bay leaf, vegetable stock and chili pepper. Cover and bring to a boil, then reduce heat to medium and let simmer for 20 minutes. Add peppers and artichokes and allow to simmer an additional 15 minutes. Add salt and pepper, drizzle with olive oil to finish and serve. Serves 4.
