Spring Stew with Garlic Bread

Spring Stew with Garlic BreadRecipe
Fresh but Hearty, Great For a Chilly Spring Night.


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3 tablespoons Carlini Pure Olive Oil, divided
3 pack mixed peppers, medium diced
1 onion, peeled, medium diced
1 yellow squash, medium diced
1 zucchini, medium diced
8 ounces mushrooms, quartered
2 cloves garlic, minced
1/2 cup Sovinello Pinot Noir
14 ounces Happy Harvest Diced Tomatoes
1 teaspoon Stonemill Essentials Italian Seasoning
1 1/4 teaspoons Stonemill Essentials Salt, divided
3/4 teaspoon Stonemill Essentials Black Pepper, divided
1 bay leaf
6 ounces Happy Harvest Tomato Paste
5 red potatoes, medium diced
1 teaspoon lemon juice
4 small tomatoes, medium diced
1 tablespoon fresh basil
4 slices Mama Cozzi's Pizza Kitchen Garlic Texas Toast


Prep: 20 Minutes
Cook: 40 Minutes

1. Preheat oven to 375°.

2. In a large saucepan, heat 2 tablespoons of olive oil.

3. Add the peppers, onion, yellow squash, zucchini, mushrooms, and half of the garlic. Sauté for 1 minute. Deglaze the pan with Pinot Noir. Simmer 1 minute.

4. Add 1 3/4 cups of water, canned tomatoes, Italian seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, bay leaf and the tomato paste, bring to a boil.

5. Lower the heat and simmer for 20-25 minutes or until the vegetables are soft.

6. Meanwhile, combine diced potatoes, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, lemon juice and remaining garlic in a bowl. Toss to coat, and then bake for 15 minutes.

7. When vegetables are finished stewing, add fresh tomatoes, cooked potatoes and fresh basil to pan.

8. Serve with garlic Texas toast, cooked to package directions.


Created date

November 2012