This summery version of the classic stew makes use of summer’s lush tomatoes and fresh herbs. Serve with slices of fresh whole-grain baguette or olive bread.

　　

Ingredients

6 to 8 servings

　　2 tablespoons extra-virgin olive oil

　　1 large red onion, chopped

　　3 to 4 cloves garlic, minced

　　1 cup water

　　2 medium eggplants (about 1 1/2 pounds total), peeled and diced

　　2 small zucchini, sliced

　　4 cups diced ripe, juicy, fresh tomatoes

　　1 cup sliced baby bella or crimini mushrooms

　　1 cup salt-free tomato sauce

　　1/4 cup dry red wine

　　1 teaspoon paprika

　　1/4 cup thinly sliced fresh basil leaves, or more to taste

　　1/4 cup chopped fresh parsley

　　1 tablespoon fresh oregano leaves, or more to taste

　　2 teaspoons fresh thyme leaves, or more to taste

　　Salt and freshly ground pepper to taste

　　Vegan Sour Cream (page 7) for garnish, optional

　　

Step 1

Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until both are golden, about 8 to 10 minutes.

　　

Step 2

Add the water, eggplant, zucchini, tomatoes, mushrooms, tomato sauce, wine, and paprika. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender but not overdone, about 25 to 30 minutes. Stir occasionally, making sure there is enough liquid for the vegetables to simmer in without being too soupy.

　　

Step 3

Remove from the heat. Stir in half of the basil and the remaining fresh herbs. Season with salt and pepper. Let the stew cool to room temperature.

　　

Step 4

To serve, garnish each serving with the remaining basil strips and, if desired, a dollop of sour cream.

　　

Nutrition Information

Step 5

Per serving:

　　

Step 6

Calories: 109

　　

Step 7

Total fat: 4g

　　

Step 8

Protein: 3g

　　

Step 9

Fiber: 5g

　　

Step 10

Carbohydrate: 16g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 18mg

　　Vegan Soups and Hearty Stews for All Seasons