Summer Veggie Cioppino
Ingredients
The stew
-
¼
cup
olive oil
-
6
oz
shiitake mushrooms, caps, sliced
-
1
large
onion, chopped
-
1
large
red bell pepper, chopped
-
5
cloves
garlic, minced
-
1 ½
cups
dry red wine
-
14
oz
chickpeas, canned, drained and rinsed
-
14
oz
diced tomatoes, canned, in juice
-
14
oz
fire-roasted diced tomatoes, canned, in juice
-
1
cup
crushed tomatoes
-
1
cup
vegetable broth
-
2
teaspoons
white sugar
-
½
teaspoon
crushed red pepper flakes
-
2
leaves
bay leaves
-
1
medium
zucchini, chopped
-
to taste
salt and pepper
For serving
-
to taste
chopped fresh parsley
-
to taste
chopped fresh basil
-
slices
crusty bread
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat and add the mushrooms, cooking until browned.
- Remove the mushrooms and add the remaining olive oil, sautéing the onion and bell pepper until soft.
- Add the garlic and cook until fragrant, then return the mushrooms to the pot.
- Stir in the wine and simmer until reduced by half.
- Add the chickpeas, diced tomatoes, fire-roasted tomatoes, crushed tomatoes, broth, sugar, red pepper flakes, and bay leaves, and bring to a simmer.
- Cook for about 15 minutes until the sauce thickens and mushrooms are tender.
- Stir in the zucchini and cook for an additional 5 minutes.
- Remove from heat, discard the bay leaves, and season with salt and pepper.
- Serve in bowls topped with parsley and basil, alongside crusty bread.
Nutrition Facts (estimated)
Servings
4
Calories
476
Total fat
17g
Total carbohydrates
55g
Total protein
14g
Sodium
500mg
Cholesterol
0mg
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