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.