Warm Zucchini & Cannellini Bean Stew


Many people dislike eating hot stews during the summer months and I agree to a certain extent, however this delicious and simple vegetable stew is best served room temperature. It reeks of summertime and sunshine and it’s just another way to use up those Zucchinis!


Here is how to do it:

3 Zucchini cut and half and seeded
1 bunch thinly sliced scallions (the green and white part)
3 cups Cannellini beans (can or soaked & cooked)
1 Red Pepper or (yellow or orange) chopped small dices
1 pinch hot pepper flakes (optional)
3 fresh sage leaves slice into small strips (dry is okay, fresh is better)
1 clove garlic minced
Sat & Pepper
3 cups chicken broth (or water)
Olive Oil
Croutons for garnish

Cut Zucchini’s in half and scoop out seeds & pulp and cut in strips and then into small cubes.

Sauté the peppers in plenty of olive oil until just soft, add Zucchini hot pepper flakes, sage, salt & pepper, cook over high heat until the Zucchini’s start to turn soft.

Lower heat.

Stir in beans, scallions and garlic. Next add chicken broth or water and simmer and reduce until the mixture is thick, not soupy. Take the stew off the heat and let it cool down for a while before you serve it.
Scoop into bowls and garnish with croutons and a drizzle of olive oil.



About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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6 Responses to Warm Zucchini & Cannellini Bean Stew

  1. dawnspitfire says:

    Love yur blog!
    So well written with great images!


  2. Ronit Penso says:

    Lovely! Sounds like a good bed for fish or shrimps. 🙂


  3. J.M. Galvin says:

    my mouth is watering. when are you coming over to cook for me?! hahahaha xo


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