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anna belliino ferrara la florentine little gina maurizio labella
Italian Vegetable Stew
0026 Yum
1/2 cup Cento Extra Virgin Olive Oil, plus extra for drizzling
1/4 cup Bellino Whole Garlic Cloves
1 cup red onion, loosely chopped
1/2 cup celery, loosely chopped
1 can Cento Italian Whole Peeled Plum Tomatoes (14 oz), chopped, reserve liquid
2 cups russet potatoes, peeled and chopped into 1 inch pieces
2 cups zucchini, chopped into 1 inch pieces
4 cups eggplant, chopped into 1 inch pieces
1 cup baby portabella mushrooms, sliced into 1/4 inch slices
4 cups Cento Organic Vegetable Stock
1 jar Cento Roasted Pepper (12 oz), drained and chopped
1 can Cento Artichokes in Brine 8-10 ct (14 oz), halved
1 Cento All Natural Bay Leaf
Salt and Cento Ground Black Pepper, to taste
1 Cento Whole Hot Chili Pepper, optional

Heat oil in large pot; add onions, garlic and celery. Sauté for 3 minutes then add tomatoes and reserved liquid; cook for 2 minutes. Mix in potatoes, zucchini, eggplant, mushrooms, bay leaf, chili pepper and vegetable stock. Cover and bring to boil; reduce heat to medium and let simmer for 20 minutes. Next, add roasted peppers and artichokes; allow to simmer for an additional 15 minutes. Add salt and pepper; drizzle with olive oil to finish and serve. Serves 4.
prep cook servings
15 mins
45 mins.
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