Pesto Rosa Zucchini & White Bean Stew

Pesto Rosa Zucchini & Bean Stew

Recipe by adminCourse: UncategorizedCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • Pantry
  • 1 Tbsp of Olive Oil

  • 4 Cups of Vegetable Broth

  • 2 4 oz jars of Aldi Pesto Rosa

  • Vegetables
  • 2 medium or 4 small Zucchini

  • 4 Cloves of Garlic

  • 1 medium or 2 small Sweet Onions*

  • 1 bag of fresh Spinach

  • 16 oz of sliced Baby Bella Mushrooms

  • Seasonings
  • 2 Tsp Garlic Powder

  • 2 Tsp of Oregano*

  • 2 Tsp of Basil*

  • 1 Tsp of Pink Himalayan Sea Salt

  • 1 Tsp of Ground Black Pepper

  • 1 Tsp od Dried Red Pepper Flakes

  • Canned Goods
  • 2 Cans of Cannellini Beans*

  • 2 Cans of Red Kidney Beans*

  • 1 4 oz Tomato Paste

  • 1 16 oz of Diced Fire Roasted Tomatoes

  • 1 12 oz can of Tomato Sauce (Puree unseasoned)

Directions

    Notes

    • * If you are trying to stick with only Aldi ingredients, you can eliminate these and just go with their Italian seasoning blend and use 4 tsp or just season to taste. I have found, as I am aure you have, that Aldi stores carry different items dependent on their location.
    • * So I highly recommend that you use Cannellini beans or Great Northern Beans and Kidney Beans. However you can use any beans you like here. I would say even some Green Beans might be perfect to add to the stew but I wouldn’t skip out on at least one of the two I suggested here.
    • *I prefer sweet onions to cook with but any onion will do just fine. My wife prefers Red Onions and they add a bit of color and don’t really change the flavor any.