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@.he.777:

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'ري|♡كوű
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Saturday 08 August 2026 20:19:49 GMT
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ESPOSA É A ANTENA ESPIRITUAL DO HOMEM, DIZ EMPRESÁRIO @rodvincenzi • #rodrigovincenzicy
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ki mome la wla🤣💔#football
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Zucchini Stew Zucchini stew is an Italian inspired vegan stew that's both comforting and hearty. It's easy to whip up as a quick weeknight meal and made with simple ingredients like canned tomatoes, zucchini, and cannellini beans. Prep Time 10 minutes mins Cook Time 20 minutes mins Total Time 30 minutes mins Servings: 4 servings Calories: 223kcal Ingredients 2 tablespoons olive oil 1 medium onion, diced 2 cloves garlic, minced 28 ounces canned diced tomatoes 14 ounces canned cannellini beans, drained and rinsed 2 medium zucchini, cubed ½ teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon red pepper flakes 10 fresh basil leaves, julienned Instructions In a stock pot over medium heat, add olive oil. when hot, add onions and cook for 3-4 minutes, or until they begin to lightly brown around the edges. Add garlic and cook an additional 30 seconds. Add tomatoes, beans, zucchini, Italian seasoning, salt, and red pepper flakes and stir to combine. Bring to a simmer, cover, and reduce heat to low. Cook for 15-20 minutes, or until zucchini is cooked through to your liking. Add fresh basil and stir to incorporate. Remove from heat and serve. Recommended Equipment Cuisinart Stainless Stockpot, 6-Quart Stainless Steel Measuring Spoons HENCKELS 8-inch Chef's Knife John Boos Block Cutting Board, 12x18 inches Notes Storage: Leftovers keep well in a tightly sealed container in the refrigerator for 3-4 days. Stew can also be frozen for up to 3 months in a tightly sealed, freezer safe container. Zucchini will soften slightly from freezing and thawing. Serving tips: Serve stew with crusty bread, a side salad, or with cheese sprinkled on top. #zucchinistew #italian #recipes2026 #phototrend #April2026
Zucchini Stew Zucchini stew is an Italian inspired vegan stew that's both comforting and hearty. It's easy to whip up as a quick weeknight meal and made with simple ingredients like canned tomatoes, zucchini, and cannellini beans. Prep Time 10 minutes mins Cook Time 20 minutes mins Total Time 30 minutes mins Servings: 4 servings Calories: 223kcal Ingredients 2 tablespoons olive oil 1 medium onion, diced 2 cloves garlic, minced 28 ounces canned diced tomatoes 14 ounces canned cannellini beans, drained and rinsed 2 medium zucchini, cubed ½ teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon red pepper flakes 10 fresh basil leaves, julienned Instructions In a stock pot over medium heat, add olive oil. when hot, add onions and cook for 3-4 minutes, or until they begin to lightly brown around the edges. Add garlic and cook an additional 30 seconds. Add tomatoes, beans, zucchini, Italian seasoning, salt, and red pepper flakes and stir to combine. Bring to a simmer, cover, and reduce heat to low. Cook for 15-20 minutes, or until zucchini is cooked through to your liking. Add fresh basil and stir to incorporate. Remove from heat and serve. Recommended Equipment Cuisinart Stainless Stockpot, 6-Quart Stainless Steel Measuring Spoons HENCKELS 8-inch Chef's Knife John Boos Block Cutting Board, 12x18 inches Notes Storage: Leftovers keep well in a tightly sealed container in the refrigerator for 3-4 days. Stew can also be frozen for up to 3 months in a tightly sealed, freezer safe container. Zucchini will soften slightly from freezing and thawing. Serving tips: Serve stew with crusty bread, a side salad, or with cheese sprinkled on top. #zucchinistew #italian #recipes2026 #phototrend #April2026

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