Make stew, of course.
Kim, a fellow Montrealer, led me to this recipe in our local paper, and did she ever call it - this stew is simple, quick, comforting, delicious and filling. Add in some freshly baked bread as I did, and it hits the spot. It doesn't use anything fancy or all that expensive, and is perfect for sharing with friends on those cold winter nights. Give this a try: I hope you'll love it as much as we did!
Mediterranean Vegetable Stew
adapted from a recipe in The Montreal Gazette
- 2 Tablespoons olive oil
- 1 medium onion, diced
- 1 medium green pepper, chopped
- 3 garlic cloves, minced
- 2 Tablespoons flour
- 2 cups vegetable stock
- 1 19 oz. can Great Northern beans, drained and rinsed
- 1 14 oz. can diced tomatoes
- 2 medium potatoes, diced
- 1 medium zucchini, chopped
- 3 Tablespoons pesto
- 1 teaspoon red chili flakes
- salt and freshly ground pepper, to taste
- Over medium-high, heat oil in a dutch oven. Add the onion, garlic and bell pepper and saute for about 5 minutes.
- Mix in the flour, and cook for another 2-3 minutes. Stirring constantly, slowly add in the stock.
- Add in the remaining ingredients, and simmer for 30-45 minutes on low, or until the potatoes are tender. Taste, adjust seasonings and serve.