Italian "Clean The Fridge" Stew

Inspiration: Oldways

You can pretty much choose any veggies, just don’t mess with my broth, man.

Ingredients

1 (15 oz) can black beans 1 (15 oz) can kidney beans 2 tbsp olive oil 8 oz cremini mushrooms, sliced 1 medium Vidalia onion, chopped 2 carrots, peeled and chopped 2 parsnips, peeled and chopped 2 bell peppers, chopped ½ cup dry vermouth 1 (15 oz) can juice pack tomatoes, roughly chopped, including juice 1 cup low-sodium vegetable broth (more as need) 1 tbsp dried Italian spices 1 clove garlic, minced 2 tsp chili powder, or to taste 2 tsp ground cumin 1 tsp paprika Salt and pepper to taste ½ cup fresh parsley, for garnish

Preparation

1. Empty both cans of beans into a colander and rinse well. Place into a large bowl of water and let them soak while you sauté the veggies.

2. Prepare vegetables and saute with olive oil in a large pot over high heat. Add vermouth and boil off for 1-2 minutes. Add everything else to the pot, including the rinsed and drained beans

3. Simmer everything for about 40-45 minutes and enjoy. The stew gets better and better the longer it sits