Sunday, August 18, 2013

White Bean Summer Stew in a Tomato-Caper-Olive Sauce

This was the perfect late supper dish to end a full day of summer fun.  White beans, cauliflower, zucchini, mushrooms and spinach in a tomato sauce flavored with capers, olives and pesto. Vegan (using cheese-free pesto) and gluten-free, this recipe makes a hearty plate of food without weighing you down.

I topped mine with feta and pine nuts to round out that Mediterranean feel. Enjoy!

White Bean Summer Stew in a Tomato-Caper-Olive Sauce:
1 tsp olive oil
2-3 cloves garlic, thinly sliced
15 oz can petite diced tomatoes
2 tsp capers
10 kalamata olives, sliced
1 cup cauliflower florettes (cut small)
1 zucchini (I used a yellow one), sliced on the bias
3 small portobello mushrooms, cleaned and sliced
1 -2 TBS wine (optional)
8 oz northern white beans (drained and rinsed)
1 TBS pesto
salt and pepper
2 cups baby spinach
feta and pine nuts as topping (optional)

Heat the oil in a large skillet over medium heat and fry the sliced garlic until just browning. Add the tomatoes, capers and olives and cook for about 5 minutes.  Add the cauliflower and make sure the florettes are well covered with sauce. Add some salt and pepper. Cover the skillet and cook for another 5 minutes. Add the zucchini, mushrooms, and wine (if using - adds depth), cover, and cook for 5 minutes. Uncover and add the white beans and pesto, stir well to combine the pesto with the sauce and other ingredients.  Cook for 5 minutes and add the baby spinach. Turn off the heat and stir in the spinach until wilted.

Top with feta and pine nuts if desired.


Blogger Jacqueline Meldrum said...

That sound lovely Catherine.

10:00 AM  
Blogger Shaheen said...

It will soon be autumn and this is exactly the kind of dish I want to tuck into.

7:36 AM  
Blogger Melomeals said...

That looks SOOO good!

11:13 AM  
Blogger Julia Ring Olsen said...

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11:29 AM  
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12:05 AM  

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