Deeply Simmered Tomato Bean Stew

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large yellow onion
• 2 celery ribs
• 2 medium carrot
• 1 red bell peppers
• 3 cloves garlic
• 2 cans red kidney beans
• 1 can tomato puree
• 2 tbsp tomato paste
• 4 cups herb broth
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp oregano
• 2 bay leaves
• 1 medium zucchini
• 5 oz baby spinach leaves
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. 1Heat olive oil in a large pot over medium heat. Sauté chopped onion, celery, carrots, and red bell pepper until softened, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant.
2. 2Stir in tomato paste, then add rinsed and drained red kidney beans, tomato puree, herb broth, dried basil, dried thyme, oregano, and bay leaves. Bring to a simmer, then reduce heat, cover, and cook for 20 minutes, allowing flavors to meld.
3. 3Add diced zucchini and continue to simmer, uncovered, for another 10-15 minutes, or until vegetables are tender.
4. 4Stir in baby spinach leaves until wilted. Season with salt and black pepper to taste. Remove bay leaves.
5. 5Finish with fresh lemon juice before serving.