Italian "Clean The Fridge" Stew

Use whatever vegetables you have. Just don’t mess with the broth.

Ingredients

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

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

1/2 cup dry vermouth

1 (15 oz) can whole tomatoes in juice, roughly chopped, juice reserved

1 cup low-sodium vegetable broth, plus more as needed

1 tbsp dried Italian spices

1 garlic clove, minced

2 tsp chili powder, or to taste

2 tsp ground cumin

1 tsp paprika

Kosher salt and freshly ground black pepper, to taste

1/2 cup fresh flat-leaf parsley, roughly chopped, for serving

Preparation

1. Drain and rinse the beans in a colander. Set aside.

2. Heat the olive oil in a large pot over medium-high heat. Add the mushrooms, onion, carrots, parsnips, and bell peppers and cook, stirring occasionally, until beginning to soften, about 8 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the vermouth and cook, stirring, until the alcohol has cooked off, 1–2 minutes. Add the tomatoes and their juice, broth, Italian spices, chili powder, cumin, paprika, and beans. Stir to combine.

3. Reduce heat to low and simmer, stirring occasionally, until the stew has thickened and the flavors have melded, 40–45 minutes. Taste and adjust seasoning. Scatter with fresh parsley and serve.

Notes

Inspired by Oldways.