Monday Munchies: Summer Stew

Given how chilly it is in New Orleans tonight, it might seem strange to be featuring summer stew for “Monday Munchies,” but since I'm currently immersed in my Moon Florida Keys guide, Dan has kindly offered to take care of today's post – and apparently, he's got summer stew on the brain. So, without further ado, here's Dan's guest post. Oh, and thanks, honey!

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As many of you know, Laura is in the middle of writing a big travel guide to the Florida Keys, so I volunteered to provide the “Monday Munchies” post, and it's a good one... makes me hungry just typing it.
 
This may be called Summer Stew, but it is hearty enough for a cold winter night.

Serves: 4 heaping bowls or 6 regular servings
Total Time: 30 min.

Ingredients
2 tablespoon(s) extra-virgin olive oil
1 medium onion, halved and chopped
2 clove(s) garlic, minced
1 medium/large zucchini, halved lengthwise and sliced
1 medium/large yellow summer squash, halved lengthwise and sliced
1 tablespoon(s) chopped fresh oregano, or 1 teaspoon dried
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1 can(s) cannellini or great northern beans, rinsed (see Note)
2 cans diced tomato (drained)
1 tablespoon(s) red-wine vinegar
3/4 cup finely shredded Parmesan cheese
1/2 lb Ham (diced)
1/2 lb Smoked Sausage (sliced)

Directions:

1.Brown Ham and Sausage. Set aside.

2.Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt, and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 2 to 4 minutes.

3.Stir in beans, tomatoes, and vinegar; increase heat to medium and cook, stirring, until heated throughout, about 5-7 minutes. Remove from the heat and stir in Parmesan.

4.Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. Or, if you have the time, cook your own beans from scratch.

This tastes great on its own, but can be added to rice or pasta.