The easiest way to create a summer stew is to start with our Vegetable Broth as your base. Layer in fresh ingredients and hearty beans, and you have yourself a vegetarian weeknight meal that you’ll be recreating all season long. Recipe developed by Manuela Donatone.
Ingredients
- 2 tablespoons olive oil
- 2 green onion (scallion), sliced
- 5 roma tomatoes, chopped
- 1/2 teaspoon crushed red pepper chili flakes (optional)
- 1 can (15 ounces) butter beans, drained and rinsed
- 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
- 3 cups Pacific Foods® Organic Vegetable Broth
- 1 bunch basil leaves, torn
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Instructions
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Step 1
Heat olive oil in a pot over medium heat. Add the sliced green onion and cook for 2–3 minutes until soft.
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Step 2
Add chopped Roma tomatoes and chili flakes. Season with salt and pepper to taste. Cook for 8–10 minutes, stirring occasionally, until the tomatoes break down into a soft, saucy base.
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Step 3
Stir in butter beans and chickpeas. Pour in the vegetable broth and bring to a simmer.
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Step 4
Let cook for 15 minutes, allowing the flavors to blend and the broth to slightly reduce.
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Step 5
Ladle into bowls, add torn basil and shaved Parmesan or Pecorino cheese if using (omit for vegan version), and serve with crusty bread or cooked farro.
