🥘 Stew 4 U 🥘

Ingredients:

3 tbsp. extra-virgin olive oil, divided
1 large shallot, minced
3 cloves garlic, minced
1 tsp. dried oregano
1 tsp. curry powder or Old Bay seasoning
1 tsp. freshly ground black pepper
2 tbsp. tomato paste
1 anchovy fillet (optional)
small handful of capers or chopped olives or olive tapenade
Kosher salt (to taste, add last)

2 (15.5-oz.) cans chickpeas and cannellini beans, drained
2 (14-oz.) cans crushed tomatoes
1 tsp. better than bouillon w/ ½ cup water (add more water as needed)

spinach (fresh or frozen)
peas (fresh or frozen)
broccoli florets (fresh or frozen)
1 can of corn
1 carrot, sliced
6 dried shiitake mushrooms, chopped and rinsed
parsley (fresh or frozen)

Directions:

- Before starting, chop/mince all ingredients and open/drain all cans that you’re using.
- In a large pot over medium/low heat, heat 2 tablespoons EVOO. Add shallots and garlic and cook, constantly stirring about 5 minutes till everything is golden brown.
- Add cracked pepper, oregano, any other dry seasonings, and sliced carrot (if using) and stir until fragrant, 1 minute. Add anchovy (if using), capers/olives, and tomato paste and stir until everything is incorporated.
- Add the remaining 1 tablespoon of EVOO. Add in the beans, crushed tomatoes, and bouillon/water. Stir 1 minute. Add in all other frozen/dried veggies. Stir until everything is simmering.
- Cover and reduce heat to medium-low, then let simmer for about 45-60 minutes. Check, stir, and taste every 5-10 minutes. Season with more salt or add more water if needed. Add frozen parsley and stir in the last 10 minutes.