Summer Vegetable Sauté

Name: Summer Vegetable Sauté
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6
Ingredients: 4 Large garlic cloves, diced; 1 Cup + 1 Tbsp Vegetable broth; 2 Cups Zucchini, chopped; 4 Cups Kale, finely chopped; 2 Cups Cooked cannellini beans; 3 Medium tomatoes, chopped; 3 Tbsp Basil, thinly sliced; Salt and pepper to taste

By Mary McDougall
I like this served over pasta, but you can choose any grain or potato, or serve alone.

Serves: 4-6

Prep Time: 10 min

Cook Time: 20 min

Ingredients

4 Large garlic cloves, diced

1 Cup + 1 Tbsp Vegetable broth

2 Cups Zucchini, chopped

4 Cups Kale, finely chopped

2 Cups Cooked cannellini beans

3 Medium tomatoes, chopped

3 Tbsp Basil, thinly sliced

Salt and pepper to taste

Directions

Sauté garlic in 1 tablespoon vegetable broth for 2 minutes. Add zucchini, kale, cannellini beans and 1 cup stock and cook, stirring often, for about 10 minutes. Add tomatoes and cook for 10 more minutes. Remove from heat, stir in basil and add salt and pepper to taste. Serve over pasta, grains or potatoes.

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