Recipe: Italian Vegetables and White Beans

October 23, 2024RecipesRecipes: Fall & WinterRecipes: Holiday

While it’s true that some recipes require more time for flavors to develop and are tastier once they’ve had time to settle, this Italian Vegetables and White Bean dish breaks the mold.  This dish is proof that flavorful dishes can come together in mere minutes!  This meal will wow you with how quickly the recipe comes together and the depth of flavor that will leave you wondering how you did it!

Here’s part of the secret… robust flavor enhancers like sun-dried and fire-roasted tomatoes and bold herbs like oregano, thyme, and rosemary give this dish a feeling of classic comfort.  Plus a dash of salt and sprinkling of sugar help to balance the acidity and allow the natural flavors of these ingredients to really shine.

See the tips for making it a vegetarian main dish, or consider featuring it as a veggie-loaded side and pairing it with your favorite protein and starch sides, like baked chicken/cod and crusty bread.

Italian Vegetables and White Beans

Serves 6

Ingredients

• 2 Tbsp olive oil, divided
• 8 ounce mushrooms, sliced
• 1 medium onion, diced
• 1 red or yellow bell pepper, diced
• 3 cloves garlic, minced
• 2/3 C drained and chopped oil-packed sundried tomatoes
• 2 (14.5 oz cans) fire-roasted tomatoes
• 14.5 oz can quartered artichoke hearts, drained
• 1 medium zucchini, sliced in half lengthwise and again into quarters before slicing into 1/4″ pieces
• 14.5 oz can Cannellini or white beans
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp rosemary
• 1 tsp sugar
• Fresh parsley, for garnish

Directions

1. Heat one tablespoon of oil in a 10-12″ deep sauté pan over medium-high heat until simmering.
2. Add mushrooms in single layer to the pan and brown for 1-2 minutes per side, then transfer to a bowl.
3. Add remaining one tablespoon of oil to the pan.  Add onions and bell pepper, sautéing until softened, about 3 minutes.  Next add garlic and sun-dried tomatoes, cooking until fragrant and softened, another 2 minutes.
4. Add the diced tomatoes, zucchini, artichoke hearts, beans, and all seasonings to the pan.  Stir to combine well.
5. Cover the pan and reduce heat to medium.  Let cook for about 10 minutes, until zucchini slices are tender and dish is heated through.
6. Return mushrooms to the pan and cook another 1-2 minutes.
7. Garnish with fresh parsley and serve with desired protein and starch pairing.

TIP: Make this a vegetarian main dish by adding another can of white beans and serving as a hearty entrée.

Recipe adapted from 30-minute Tuscan White Bean Skillet