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Tomato, Fennel and Summer Squash Stew






Ingredients:

  • 2 Tomatoes, chopped

  • 1 Summer Squash or Zucchini, diced

  • 1 bulb Fennel, sliced thin

  • 1 Onion, chopped

  • 2 cloves Garlic, minced

  • 1 tbsp Olive oil

  • 1 cup Vegetable or Chicken broth

  • 1/4 tsp Red pepper flakes (optional)

  • Salt and pepper to taste


Instructions:

  • Heat olive oil in a large pot and sauté onions, garlic, and fennel until soft and fragrant.

  • Add the tomatoes and cook for 5 minutes.

  • Stir in the summer squash and cook for another 5 minutes.

  • Add vegetable broth, red pepper flakes (if using), salt, and pepper. Simmer for 10-15 minutes until all the vegetables are tender.

  • Serve hot with crusty bread or over rice.

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