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St. Louis Magazine - At Home

Tuscan Vegetable Stew

Photo by T. Mike Fletcher

Serves 6

1 cup zucchini, sliced ¼ inch thick
1 cup yellow squash, sliced ¼ inch thick
¾ cup red pepper, diced into 1-inch squares
¾ cup yellow pepper, diced into 1-inch squares
½ cup red onion, cut into quarter moons
2 cups canned petit-diced tomatoes with juice (or fresh tomatoes)
3 cups tomato juice
½ cup water
2 tablespoons cider vinegar
1½ teaspoon salt
1/8 to ¼ teaspoon cayenne pepper
2 cups broccoli florets
6 to 8 ounces cheese tortellini
1 15-ounce can cannellini beans, drained and rinsed
¼ cup fresh basil, shredded

Place the zucchini, yellow squash, red and yellow peppers, red onion, tomato, tomato juice, water salt and pepper in a Dutch oven. Bring to a boil. Add the broccoli, tortellini and beans.  Return to a simmer and cook 7 to 8 minutes, just until the veggies are tender crisp and the tortellini is cooked through.  Remove from the heat and add the basil.
 

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