Vegan Cioppino is a hearty and flavorful Italian-inspired stew filled with an array of vegetables and beans, simmered in a savory broth. It's a perfect dish for cozy evenings and gatherings.
Ingredients: 1 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, chopped. 1 yellow bell pepper, chopped. 1 fennel bulb, thinly sliced. 1 cup chopped tomatoes. 4 cups vegetable broth. 1 cup white wine. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp red pepper flakes. 1 bay leaf. 1 cup sliced mushrooms. 1 cup diced zucchini. 1 cup diced eggplant. 1 cup cooked cannellini beans. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the bell peppers, onion, and garlic. For about 5 minutes, or until softened, saut. After you add the sliced fennel, cook for 5 more minutes. Olive oil, white wine, oregano, basil, red pepper flakes, and bay leaf should all be added now. Let it cook for 10 minutes after you bring the mix to a simmer. Put in the cannellini beans, zucchini, eggplant, and mushrooms. Add pepper and salt to taste. Keep cooking for another 15 to 20 minutes, until the vegetables are soft. Take the bay leaf off before you serve. Add chopped fresh parsley as a garnish. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 35 minutes
Citrus Junos London
