1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 large onion, coarsely chopped
2 large garlic cloves, minced
One 35-ounce can Italian plum tomatoes—seeded and coarsely chopped, juices
2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
3 cups vegetable stock or water
2 bay leaves
1 teaspoon sweet paprika
1/2 teaspoon thyme
1/4 teaspoon saffron threads, crumbled (optional)
Salt and freshly ground pepper
3/4 pound young green beans, cut into 1 1/2-inch lengths
1 large red bell pepper, cut into 3/4-inch chunks
1 medium zucchini, cut into 1 1/2-inch chunks
1 1/2 cups fresh or frozen baby lima beans
How to Make It
Heat 2 teaspoons of the oil in a nonreactive saucepan. Add the onion and cook over moderate heat, stirring, until just beginning to brown, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the tomatoes, potatoes, vegetable stock, bay leaves, paprika, thyme, saffron and a large pinch each of salt and pepper. Cover partially, bring to a boil and cook until the potatoes are just tender, 10 to 12 minutes.
Add the green beans and red bell pepper to the saucepan. Cover partially and cook until the vegetables are crisp-tender, about 5 minutes. Add the zucchini and lima beans and cook until the vegetables are tender but not falling apart, about 5 minutes. Season with salt and pepper. Serve in bowls, drizzled with the remaining 1 tablespoon of oil and hot sauce.
One Serving Calories 301 kcal, Protein 10 gm, Carbohydrate 57 gm, Cholesterol 0, Total Fat 5.6 gm, Saturated Fat .7 gm.
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