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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.
