Prep 20 mins
Cook 45 mins
This comes from Food Network who, for some reason, doesn't include nutritional values with many of their recipes.
- 3 tablespoons olive oil
- 2 onions, chopped
- 2 celery ribs, cut into 1/2-inch pieces
- 1 carrot, peeled and cut into 1/2-inch pieces
- 1 red bell pepper, cut into 1/2-inch pieces
- 6 garlic cloves, finely chopped
- 1⁄2 cup chili powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon dry crushed red pepper (optional)
- 2 (14 1/2 ounce) cans diced tomatoes in tomato puree
- 1 (11 1/2 ounce) can tomato juice
- 1 (6 ounce) can tomato paste
- parmesan cheese, rind (optional)
- 2 teaspoons salt, plus more to taste
- 8 cups chicken broth (or vegetable)
- 2 (15 1/2 ounce) cans garbanzo beans, drained and rinsed
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1⁄2 cup dry green lentils
- 3 cups broccoli florets
- 2 zucchini, cut crosswise into 1/2-inch thick rounds
- 2 yellow squash, crookneck cut crosswise into 1/2-inch thick rounds
- 1⁄2 cup freshly shredded parmesan cheese
- 1⁄4 cup thinly sliced fresh basil leaf
- 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.
- Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.