Summer Vegetable Sauté
By Mary McDougall
I like this served over pasta, but you can choose any grain or potato, or serve alone.
Prep Time: 10 min
Cook Time: 20 min
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.