Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 2 onions, chopped

  3. 2 celery stalks, cut into 1/2-inch pieces

  4. 1 carrot, peeled and cut into 1/2-inch pieces

  5. 1 red bell pepper, cut into 1/2-inch pieces

  6. 6 cloves garlic, finely chopped

  7. 1/2 cup chili powder

  8. 1 tablespoon ground coriander

  9. 1 tablespoon ground cumin

  10. 2 teaspoons dried oregano

  11. 1 teaspoon dried crushed red pepper, optional

  12. 2 (14 1/2-ounce) cans diced tomatoes with juices

  13. 1 (11 1/2-ounce) can tomato juice

  14. 1 (6-ounce) can tomato paste

  15. 1 (3-inch) piece Parmesan cheese rind, optional

  16. 2 teaspoons salt, plus more to taste

  17. 8 cups vegetable or chicken broth

  18. 2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed

  19. 2 (15-ounce) cans cannellini beans, drained and rinsed

  20. 1/2 cup dried green lentils

  21. 3 cups broccoli florets

  22. 2 zucchini, cut crosswise into 1/2-inch thick rounds

  23. 2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds

  24. 1/2 cup freshly shredded Parmesan

  25. 1/4 cup thinly sliced fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.

  2. Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.


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