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Spicy Zucchini and Bean Stew
Serves 4
4.75
from
8
votes
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Ingredients
2
Tbsp
olive oil
4
cloves
of garlic
thinly sliced
3-4
anchovies
2
Tbsp
tomato paste
1-2
tsp
chopped calabrian chilis
depending how spicy you’d like it
1
(14oz)
can crushed tomatoes
1
(15oz)
can butter beans or cannellini beans, drained and rinsed
½
cup
chicken stock
or vegetable stock
2
tsp
sugar
1
medium zucchini
sliced
Kosher salt and pepper
to taste
Soft boiled eggs
for serving *
Torn fresh basil leaves
for serving
Torn fresh parsley leaves
for serving
Freshly grated pecorino romano
for serving
EVOO
for serving
Sourdough toast
for serving
Instructions
In a large skillet over medium heat, add oil and sliced garlic.
Cook, stirring constantly, until just starting to brown, about 1 minute.
Add in anchovies, tomato paste and calabrian chilies, and cook until the anchovies have melted and the tomato paste is slightly browned.
Add crushed tomatoes, beans, stock and sugar. Season with salt and pepper to taste. Stir to combine, and simmer over very low heat for 15-20 minutes.
Add in zucchini, cover the pan, and cook until zucchini is just tender, about 5-7 minutes. Try not to overcook the zucchini!
Season with more salt and pepper, if needed.
Serve stew topped with an egg, torn basil and parsley, lots of grated pecorino, a drizzle of EVOO, and toast on the side. DELISH!
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Notes
*You can do any type of egg you’d like! Poached or fried would also be yum!
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how it was!