Photo by T. Mike Fletcher
This recipe comes via one of the Lettuce Entertain You restaurants in Chicago. I don't remember which restaurant, because it was so long ago—but what matters is that I remember this stew.
Large, crisp vegetables mixed with cannellini beans and cheese ravioli make this dish visually vibrant and hearty. And after the veggies are cut, it only takes a few minutes to complete the stew. (In the summer, two cups of diced, ripe tomatoes can be used in place of canned tomatoes. The measurements listed in the ingredients section should be used as guidelines rather than rigid rules—slight variations in ingredient quantities will not dramatically alter the stew's taste.)
INGREDIENTS
Serves 6
- 1 cup zucchini sliced, 1/4-inch thick
- 1 cup yellow squash, sliced 1/4-inch thick
- 3/4 cup red pepper, cut into 1-by-1-inch dice
- 3/4 cup yellow pepper, cut into 1-by-1-inch dice
- 1/2 cup red onion, cut into quarter moons
- 2 cups canned petit diced tomatoes with juice (or fresh tomatoes)
- 3 cups tomato juice
- 1/2 cup water
- 2 tablespoons cider vinegar
- 1 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 cups broccoli florets
- 6 to 8 ounces cheese tortellini
- 15-ounce can of cannellini beans, drained and rinsed
- 1/4 cup fresh basil, shredded
INSTRUCTIONS
- Place the zucchini, yellow squash, red and yellow peppers, red onion, tomato, tomato juice, water, and salt and pepper in a dutch oven.
- Bring to a boil. Add the broccoli, tortellini, and beans.
- Return to a simmer, and cook seven to eight minutes, until the veggies are tenderly crisp and the tortellini is cooked through.
- Remove from the heat, and add the basil.
