I like to imagine the posh Italian ski resorts would serve something like this, or at a cafe where snow is lightly falling in Milan. With a nice glass of red wine, this flavorful stew is perfect for a fall or winter evening with friends. This would also be great for tossing in the crockpot and letting it simmer on low all day (just do the sauteeing ahead of time). Served with some crusty bread or croutons, you’ll feel like the Italian Alps are right outside your window.
INGREDIENTS:
2 cloves garlic, minced
1 Tbs olive oil
1 red onion, chopped
1 red bell pepper, chopped
2 Tofurky sausages, Spinach & Pesto flavor, cut into small cubes
1 medium zucchini, cut into small cubes
15-oz can tri-bean blend (or Cannellini beans), drained and rinsed
14-oz can diced tomatoes, undrained
2-1/2 C vegetable broth
1/4 C red wine
1/2 tsp oregano
1/2 tsp basil
1/2 tsp parsley
1/2 tsp crushed rosemary
1/4 tsp thyme
3/4 tsp salt
1/2 tsp black pepper
Crusty bread or croutons
DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and red bell pepper; cook until softened, about 10 minutes. Next, add the Tofurky and saute another 5-8 minutes. Add the zucchini and cook for 5 minutes.
Add the beans, tomatoes, wine, vegetable broth, oregano, basil, parsley, rosemary, thyme, salt and pepper. Stir well to combine and bring to a boil. Reduce heat and let it simmer for 15 minutes over medium-low heat.
Top with croutons or serve with some crusty Italian bread. Enjoy!
- 2 cloves garlic, minced
- 1 Tbs olive oil
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 2 Tofurky sausages, Spinach & Pesto flavor, cut into small cubes
- 1 medium zucchini, cut into small cubes
- 15-oz can tri-bean blend (or Cannellini beans), drained and rinsed
- 14-oz can diced tomatoes, undrained
- 2-1/2 C vegetable broth
- ¼ C red wine
- ½ tsp oregano
- ½ tsp basil
- ½ tsp parsley
- ½ tsp crushed rosemary
- ¼ tsp thyme
- ¾ tsp salt
- ½ tsp black pepper
- Crusty bread or croutons
- In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and red bell pepper; cook until softened, about 10 minutes. Next, add the Tofurky and saute another 5-8 minutes. Add the zucchini and cook for 5 minutes.
- Add the beans, tomatoes, wine, vegetable broth, oregano, basil, parsley, rosemary, thyme, salt and pepper. Stir well to combine and bring to a boil. Reduce heat and let it simmer for 15 minutes over medium-low heat.
- Top with croutons or serve with some crusty Italian bread. Enjoy!
