Nancy Peacock Certified Health Coach

Tuscan Vegetable Stew

Prep Notes

Tuscan Vegetable Stew

Makes 6 servings



  • 1 TB olive oil
  • ½ yellow onion,chopped
  • 1 zucchini, cut in half lengthwise and sliced
  •  1 yellow squash, cut in half lengthwise and sliced
  •  4 oz cremini mushrooms, wiped clean, tip of foot cut off and cut in quarters
  •  3 garlic cloves, minced
  •  1 jar or can diced tomatoes, with their juices
  •  4-6 C organic vegetable or chicken broth
  •  1 small bunch escarole or lacinato kale, washed, dried and cut into thin strips
  •  1 sprig fresh oregano or 1 tsp dried
  •  2 (14-oz) cans white kidney beans/navy beans/cannellini beans, rinsed & drained
  • Freshly ground pepper



  1.  Heat a large pot to medium high. Add olive oil and onion and cook until onion is fragrant, 4-5 minutes.
  2.  Add zucchini, yellow squash and mushrooms and sauté for 10 minutes. Add garlic cloves and stir for about a minute.
  3.  Add tomatoes, broth and oregano. Bring to a low boil, reduce heat and then simmer for 15 minutes. Gently stir the beans and escarole/kale into soup and cook for another 5 minutes or until beans are heated through and greens are wilted. Serve with freshly ground pepper on top.