Summer Vegetable Stew with Cranberry Beans

In the Grove

Chef: Jessica Holmes

Serves: 6

Prep time: 20 min Cook Time: 20 min

Ingredients:

2 tbsp olive oil

1 small onion, chopped

2 small carrots, cut into coins

900 ml reduced-sodium chicken broth

½ cup white wine

8 oz fresh cranberry beans

2 small zucchini, cut into coins

1 small yellow squash, cut into coins

1 cup fresh or frozen corn kernels

1 tsp kosher salt

½ tsp black pepper

1 cup plum tomatoes, diced

1/2 bunch thin asparagus, trimmed, cut into 2-inch pieces

1/4 cup thinly sliced fresh basil leaves

Directions:

1. Heat oil in a medium pot over medium heat. Cook onion until translucent but not browned, approximately 7 minutes. Add carrots and cook until slightly softened, 3 to 4 minutes.

2. Stir in broth, wine, cranberry beans, corn, salt, and pepper and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in zucchini, yellow squash and tomatoes and cook for 4 minutes. Add asparagus and simmer for 2 minutes. Garnish with the chopped basil.