Ingredients with Measurements:
- 2 medium zucchinis, sliced
- 1 can of white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 tablespoon of tomato paste
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of vegetable broth
- 2 tablespoons of olive oil
- 1/4 cup of crumbled feta cheese
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the sliced zucchinis to the pot and sauté for 5 minutes until they start to soften.
4. Add the canned diced tomatoes, tomato paste, dried oregano, dried thyme, paprika, salt, and black pepper to the pot. Stir to combine.
5. Add the drained and rinsed white beans to the pot and stir to combine.
6. Pour in the vegetable broth and bring the stew to a simmer.
7. Reduce the heat to low and let the stew simmer for 20-25 minutes until the zucchinis are tender and the flavors have melded together.
8. Serve the stew hot, topped with crumbled feta cheese.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 8g
Carbohydrates: 28g
Protein: 9g
Sodium: 810mg
Fiber: 8g
Sugar: 7g
Substitutions for ingredients:
- You can use any type of beans you like instead of white beans.
- If you don't have dried oregano or thyme, you can use Italian seasoning instead.
- If you don't have paprika, you can use smoked paprika or chili powder instead.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add some chopped carrots or bell peppers to the stew for extra flavor and nutrition.
- Use different types of beans such as kidney beans or chickpeas.
- Add some chopped fresh parsley or cilantro to the stew before serving for extra freshness.
Tips and tricks:
- Make sure to slice the zucchinis evenly so they cook evenly.
- If the stew is too thick, you can add more broth or water to thin it out.
- You can make this stew ahead of time and reheat it when you're ready to serve.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until it's heated through.
Presentation ideas:
Serve the stew in individual bowls and sprinkle some crumbled feta cheese on top for a pop of color.
Garnishes:
Crumbled feta cheese, chopped fresh parsley or cilantro
Pairings:
This stew pairs well with crusty bread or pita bread.
Suggested side dishes:
Greek salad, roasted vegetables, or rice pilaf
Troubleshooting advice:
- If the stew is too thin, you can let it simmer for a few more minutes to thicken it up.
- If the stew is too thick, you can add more broth or water to thin it out.
Food safety advice:
Make sure to cook the stew to an internal temperature of 165°F to ensure that it's safe to eat.
Food history:
This stew is a traditional Greek dish that's often made with zucchinis and white beans. It's a hearty and flavorful dish that's perfect for cooler weather.
Flavor profiles:
This stew is savory, slightly sweet, and has a hint of spice from the paprika.
Serving suggestions:
Serve this stew as a main dish for lunch or dinner.
Related Categories
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Region: Greek
Taste: Savory, Tangy, Herbaceous, Earthy, Comforting