Bean and Vegetable Stew

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •2 medium carrots, chopped
• •2 medium celery stalks, chopped
• •2 cans (15 oz each) kidney beans, drained and rinsed
• •1 can (14.5 oz) diced tomatoes
• •4 cups vegetable broth (gluten-free)
• •2 cups chopped zucchini
• •1 teaspoon dried Italian seasoning
• •1 teaspoon salt
• •1/2 teaspoon black pepper

Directions

1. 1Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery, then sauté for 5 minutes until softened.
2. 2Stir in the drained kidney beans, diced tomatoes with their juice, and vegetable broth.
3. 3Add Italian seasoning, salt, and pepper, then bring the stew to a boil.
4. 4Reduce heat to medium-low and add the chopped zucchini.
5. 5Simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and flavors are blended.
6. 6Taste and adjust seasonings as needed, then serve hot.

💡 Bean stew improves when a small portion of beans is mashed into the broth; it thickens naturally without making every bean lose its shape.

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