Zucchini and cannellini tomato stew

This dish is just what you need if you are in the mood for something hearty. I used A Saucy KITCHEN’s recipe as inspiration.

It takes 10 minutes to prepare and 30 minutes to cook. The ingredients I used are:

• Half of an onion

• 2 garlic cloves

• 1 zucchini

• 1 can plum tomatoes

• 1 can cannellini beans

• 240ml vegetable stock

• Handful of watercress, spinach and rocket

I started by dicing the onion, finely chopping the garlic cloves, and cutting the zucchini into small round pieces. I added 1 tbsp of olive oil in a saucepan on medium heat. I then added the onion, garlic and zucchini. I let it cook until the onion was translucent.

Afterwards, I poured the vegetable stock along with the plum tomatoes to the sauce pan. I mixed it all, and let it simmer until the sauce started thickening. I added a pinch of salt to taste. I then added the drained beans to the lot, and let it cook for 5 more minutes. I tossed the watercress, spinach and rocket in the pan and stirred for about 30 seconds before removing the pan from the heat.

I accompanied this stew with a slice of toasted bread. It pairs really well with rice or can also be eaten on its own. Bon appétit!