Wednesday, December 7, 2011

Tuscan Bean

3 TBS Olive Oil
2 Onions
2 Carrots
4 Garlic Cloves
2 Celery Sticks
1 Fennel Bulb
2 Zucchini
28oz Chopped Tomatoes
4 TBS Pesto
3 3/4 cup of Vegetable Stock
14 oz Navy Beans Rinsed and Drained
Salt and Pepper

1. Heat the oil in a large pan. Add the chopped onions, carrots, crushed garlic, celery and fennel and fry for 10 minute. Add Zucchini and stir for 2 minutes.

2. Stir in the chopped tomatoes, pesto, stock, and bean and bring to a boil. Lower the heat, cover and simmer gently for 25-30 minutes, until the vegetables are completely tender. Season with salt and black pepper to taste.

3. Top with Spinach and Parmesan Cheese

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