Venetian Vegetable Stew

Venetian Vegetable Stew

Boiled Rice
1 tablespoon extra-virgin olive oil
3 medium (1 1/2 pounds)
zucchini, well-scrubbed and
cut into inch cubes
1 medium onion, chopped
1 medium celery rib with leaves, chopped
1 medium red bell pepper, seeded and chopped
1 large garlic clove, minced
2 cups frozen peas, rinsed under hot running water to separate
1/4.teaspoon salt
1/4 teaspoon freshly ground pepper 2 tablespoons all-purpose flour
1 ½ cups Homemade vegetable Broth, vegetable bouillon, or canned broth
1 tablespoon chopped mint
1/2 cup freshly grated Parmesan cheese
Freshly grated Parmesan cheese, for serving

  1. ln a large Dutch oven or flameproof casserole, heat the oil over medium heat. Add the zucchini, onion, celery, red pepper, and garlic. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Uncover and increase the heat to high. Cook until the vegetables are lightly browned, about 4 minutes. Add the peas, cover, and cook until tender, about 4 minutes. Season with the salt and pepper.
  2. Sprinkle the vegetables with the flour and stir constantly for 1 minute. Stir in the broth and mint. Bring to a simmer. Reduce the heat to low and simmer until the sauce is thickened, about 2 minutes. Stir in the 1/2 cup grated Parmesan.
  3. Spoon the rice into individual soup bowls and top with the vegetables. Serve immediately. Pass additional Parmesan cheese on the side.

Variations
Venetian Vegetable Stew with fresh Peas: Use 2 cups fresh pens (from 2 pounds of pods) instead of frozen peas
Cook the peas in a saucepan of lightly salted boiling water over high heat until just tender, 3 to 5 minutes. Drain and rinse under cold water. Stir the cooked peas into the sauce after it has thickened. Cook until heated through, about 2 minutes.
Mixed Venetian Vegetable Stew with Pancetta: Before adding the vegetables in Step 1, cook 2 ounces (½ cup) chopped pancetta, prosciutto, or bacon in the oil until browned, about 5 minutes. Pour off all but 1 tablespoon of the oil in the pan. Instead of vegetable broth, use beef broth.

Makes 4 to 6 servings

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