Zucchini, Green Bean and Potato Stew

Zucchini, Green Bean and Potato Stew

AuthorJulie

canola or olive oil, for cooking
1 onion, chopped (optional)
1 yellow or green zucchini, chopped
3-4 garlic cloves, crushed (optional)
1-2 cups fresh green beans, stem ends trimmed
2 potatoes, russet, Yukon gold or red, chopped (don't bother peeling them)
1 28 oz. (796 mL) can whole tomatoes, undrained
pinch Italian seasoning
salt and pepper

1

In a medium pot, heat a drizzle of oil over medium-high heat and cook the onion (if you're using it), zucchini and garlic for about 5 minutes, until soft. Add the green beans, potatoes, tomatoes (with their juices) and Italian seasoning; bring to a simmer, cover and cook for about half an hour, or until the potatoes are tender. Season with salt and pepper and serve immediately.

Ingredients

 canola or olive oil, for cooking
 1 onion, chopped (optional)
 1 yellow or green zucchini, chopped
 3-4 garlic cloves, crushed (optional)
 1-2 cups fresh green beans, stem ends trimmed
 2 potatoes, russet, Yukon gold or red, chopped (don't bother peeling them)
 1 28 oz. (796 mL) can whole tomatoes, undrained
 pinch Italian seasoning
 salt and pepper

Directions

1

In a medium pot, heat a drizzle of oil over medium-high heat and cook the onion (if you're using it), zucchini and garlic for about 5 minutes, until soft. Add the green beans, potatoes, tomatoes (with their juices) and Italian seasoning; bring to a simmer, cover and cook for about half an hour, or until the potatoes are tender. Season with salt and pepper and serve immediately.

Zucchini, Green Bean and Potato Stew
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