Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
an overhead shot of the garden vegetable stew in a light pink bowl set against a grey backdrop

Summer Vegetable and White Bean Stew


  • Author: Allison
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan

Description

Make the most of your garden’s beautiful vegetables with this summer vegetable and white bean stew. Made with kale, zucchini, tomatoes, peppers, and white beans in a lemony broth, this is a great late summer dish for when those vegetables are abundant in backyard gardens and markets. 


Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 1 medium red onion, diced
  • 3 medium garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 medium zucchini, diced
  • 1/2 tsp fine sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp chili flakes
  • 3 cups cooked white beans- I like cannellini (or 2 14-oz cans, drained and rinsed)
  • 2 tomatoes, diced
  • 2 cups vegetable broth
  • 1 bunch of kale, tough stems removed and chopped
  • 2 tbsp freshly squeezed lemon juice

Lemon Tahini Sauce (for serving)

  • 1/2 cup tahini
  • 1/3 cup water, plus more as needed to thin
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp nutritional yeast
  • 2 tsp pure maple syrup
  • 2 medium garlic cloves
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Warm the olive oil in a large, heavy bottomed pot over medium heat. Add the onion, garlic, and a pinch of salt. Sauté, stirring occasionally, for five minutes. Add the red pepper, zucchini, salt, pepper, oregano, basil, and chili flakes and sauté for five more minutes.
  2. Add the white beans, tomatoes, and broth. Bring to a simmer over medium heat and cook just until the tomatoes are cooked. I recommend keeping the simmering time short so as not to over-cook the zucchini.
  3. A couple of minutes before serving, add the kale and cook just until bright green. Right before serving, stir in the lemon juice.
  4. To make the lemon tahini sauce, place all ingredients in a blender and blend until smooth.
  5. Optional: Stir a couple of spoonfuls of lemon tahini sauce into the stew right before serving to make it creamy. Or simply spoon some sauce over individual servings. (Or, do both!)

Notes

No white beans on hand? Use cooked chickpeas or lentils instead!

This stew is pretty forgiving, so feel free to use whichever combination of vegetables you have on hand.

  • Category: Lunch, Supper
  • Cuisine: Mediterranean

Keywords: summer vegetable and white bean stew, garden vegetable stew