Pesto Rosa Zucchini & Bean Stew
Course: UncategorizedCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- 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.