Tomato, Hearts of Palm and Olive Stew
Serves: 6 to 8
Prep Time: 15 min
Cook Time: 60 min
Ingredients
4 Cloves
Garlic, minced
2 Tablespoons
Vegetable broth
3 14.5 Ounce Cans
Fire-roasted crushed tomatoes
1 14.5 Ounce Can
Fire-roasted chopped tomatoes
1 Teaspoon
Crushed red pepper flakes
1 Teaspoon
Dried basil
1 Teaspoon
Dried oregano
1 14.5 Ounce Can
Hearts of palm, drained, halved and sliced
1/2 Cup
Quartered and pitted kalamata olives
1/2 Cup
Quartered and pitted green olives
2 Tablespoons
Small capers, drained and rinsed
1 Tablespoon
Balsamic vinegar
3 Tablespoons
Minced fresh parsley
Directions
1
Place the garlic and vegetable broth in a large pot.
2
Cook and stir for about 1 minute until garlic softens slightly.
3
Add the tomatoes, red pepper flakes, basil and oregano.
4
Bring to a boil, reduce heat and simmer uncovered for 30 minutes.
5
Add the remaining ingredients, except the parsley, and simmer for at least another 30 minutes (longer is better).
6
Stir in the fresh parsley before serving.
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