Humble ingredients make for big flavours in this super simple one-pot meal. This dish is great to make when you don’t have much in the house. In just about 30 minutes you’ll see how a couple of canned goods can be transformed into a healthy, hearty and delicious meal. You can even serve this stirred into cooked pasta for an even more filling option! | Gluten Free + Vegan
Summer is in full swing which means zucchini season is here and I’m ready for it!
It’s been about a month now since my cookbook Effortless Vegan first came out in the US and a few days since it’s been out in the UK so I thought I’d share another quick and easy recipe from the book! With all of the zucchini sitting around this Zucchini and Cannellini Tomato Stew seemed like the perfect fit – so let’s get to it!
How to Make this Zucchini and Cannellini Tomato Stew
Altogether this dish is made up of only 8 ingredients, is prepared in one pot and will be ready in about 30 minutes.
Simply start out by cooking the onion, garlic and zucchini together in a bit of olive oil for about five minutes until the onions have softened.
Next, add in the chopped tomatoes and vegetable stock. Bring the mixture to a gentle simmer and let cook for about 10-15 minutes until the mixtures has thickened into a more sauce-like consistency.
Stir in the cannelini beans and let them cook in the sauce for a few minutes to heat through before adding a big handful of spinach. Let everything cook a couple of minutes until the spinach has wilted and that’s it! Taste and season with a little salt as needed.
How to Serve This?
I recommend serving this stew with a sprinkling of vegan parmesan and maybe a piece of crusty gluten free vegan French bread to go along side to mop up all the sauce.
For an even more filling dish you can always boil a bit of pasta as this cooks to mix into the sauce once it’s done!
More Ways to Cook Zucchini
If you’re still hungry for more delicious summer squash, make sure to check out my list of 55+ gluten free zucchini recipes!
- Sautéed Corn & Courgette Salad
- Ricotta Zucchini Fritters & Tomato Caper Salsa
- Tomato & Feta Pie with a Zucchini Crust (Vegetarian)
- Vegetarian Zucchini Lasagna Spirals
- Raw Peanut Zoodle Salad
- Paleo Zucchini Bread
Zucchini and Cannellini Tomato Stew
Humble ingredients make for big flavours in this super simple one-pot meal. This dish is great to make when you don’t have much in the house. In just about 30 minutes you’ll see how a couple of canned goods can be transformed into a healthy, hearty and delicious meal. You can even serve this stirred into cooked pasta for an even more filling option! | Gluten Free + Vegan
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 cup (160 g) chopped red onion
- 1 tbsp (9 g) garlic, minced
- 1 medium zucchini, sliced into rounds
- 1 (15-oz [425-g]) can diced tomatoes
- 1 cup (240 ml) vegetable stock
- 1 (15-oz [425-g]) can cannellini beans, drained and rinsed
- 1 big handful spinach
- Salt if needed
- Vegan Parmesan for topping, optional
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat.
- Add the onion, garlic and zucchini. Cook for 4 to 5 minutes,
or until onion is soft. - Stir in the tomatoes and vegetable stock. Simmer for 10 to 15 minutes until the sauce reduces down and thickens. Make sure to stir every so often to keep the bottom from burning.
- Stir in the cannellini beans and let simmer for 5 minutes. Add the spinach and stir in until it’s just wilted. Taste and season with salt as needed. Sprinkle over a little vegan parm (if using) and enjoy!
diane says
I used Grey Squash (because it was on sale at the Korean Market) and more than called for here. I didn’t have spinach but added some celery and carrots. I also added some basil and thyme. Served on a bed of cous cous it made nice dinner.
Sarah Nevins says
That sounds delicious!
Michelle Hanley says
Hi, I would like to know how many calories per serving please. Thank you.
Sarah Nevins says
Hi Michelle, Sorry I didn’t see you comment sooner! I know it’s bit late, but I’ve just entered in the nutritional info for this recipe: 1 serving (about 1 heaping cup) contains 201 calories
James says
Easy recipe and heathy recipe. I added mushrooms and spiced it up with red pepper. Served this over Faro- (Farro is an extremely nutritious grain. It’s an excellent source of protein, fiber and nutrients like magnesium, zinc and some B vitamins. It’s a much healthier alternative to white rice or other refined grains)
Sarah Nevins says
Thanks James – I’m so glad you like it!
I also appreciate the farro recommendation for those who can eat gluten! I personally love faro, but don’t often eat it because I find it much easier to avoid cross contamination for my husband who has celiac disease.
diane says
James, thanks for the Farro suggestion. I can be lazy and cous cous (as I mentioned in my comment) is so quick and easy. I do use Kamut and Spelt and have eyed the bin of Farro when I am shopping grains and such. It’s more readily available (unfortunate the others are not. They are also quite nutritious.) so on your nudge will add it to my repertoire. Thanks!
Holly says
This was great! I served it with short grain brown rice. My family loved it. I will definitely make it again.
Sarah Nevins says
Thanks Holly! So glad to hear you guys enjoyed this!
Andrew Leigh says
Really nice and simple recipe. I didn’t have cannellini beans, so used butterbeans instead – worked fine. It really is as easy to cook as you described and your timings were spot-on. Thanks.
Sarah Nevins says
Thanks so much, Andrew! So glad to hear you enjoyed it 🙂
Lori Z says
Made this last night after a search of the web for something new and it was wonderful. I can’t wait to try more of your recipes. Thanks!
Sarah Nevins says
Yay! I’m so glad you enjoyed it – thank you so much for taking the time to come back and let me know what you thought!