Zucchini, Green Bean and Potato Stew

Name: Zucchini, Green Bean and Potato Stew
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

AuthorJulie

Yields1 Serving

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

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.

Categoryvegetables, vegetarian