Mediterranean Vegetable Stew with Olives

3988665504_d8f5810c5e

Course Soups and Stews

Ingredients in this Recipe

1 (15 oz) can cannellini beans, drained
1 (28 ounce) can crushed tomatoes
1 eggplant, cut into 3/4 inch pieces (about 3 1/2 cups)
1 fennel bulb, cut into 3/4 inch pieces (about 1 1/2 cups)
1 red bell pepper, cut into 3/4 inch pieces (about 2 cups)
1 tablespoon finely chopped fresh rosemary
1 teaspoon fennel seeds
1 yellow onion, diced
1/4 cup coarsely chopped green Cerignola olives (large, green Italian olives)
1/4 cup coarsely chopped Kalamata olives
1/4 cup dry white wine
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3 garlic cloves, minced
3 tablespoons finely chopped fresh parsley
3 tablespoons olive oil
grated Parsmesan or Reggiano Parmigiano cheese
zest of 1/2 lemon (about 1 teaspoon)

Recipe Preparation

See Full Recipe at Food52

Comments

Food52

See all 17,856 recipes
food52.com

Users Who Saved this Recipe

Be the first to save this recipe.

Similar to this Recipe

Mediterranean Summer Breeze Cold Yogu...

Food.com

(4)