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