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.
Heat olive oil in a pot over medium heat. Add the sliced green onion and cook for 2–3 minutes until soft.
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.
Stir in butter beans and chickpeas. Pour in the vegetable broth and bring to a simmer.
Let cook for 15 minutes, allowing the flavors to blend and the broth to slightly reduce.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.