This traditional vegetarian Greek stew is not only delicious but it is low-fat and low-carb too.
Ingredients (serves 4)
1 tbs olive oil
1 red onion, finely chopped
1 red capsicum, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, thinly sliced
1 tbs tomato paste
1 1/2 cups (375ml) chicken or vegetable stock
400g can chopped tomatoes
2 x 400g cans large butter beans (or cannellini beans), rinsed, drained
2 zucchini, halved lengthways, cut into large chunks
6 silverbeet leaves, centre vein removed, leaves roughly sliced
2 tbs fresh oregano leaves
Heat the olive oil in a large deep frypan over medium heat. Add the onion, capsicum, celery and garlic and cook, stirring, for 5 minutes or until soft.
Stir in the tomato paste and cook for 1 minute. Add the chicken or vegetable stock, canned tomatoes and butter beans and bring to the boil. Add the zucchini and simmer rapidly over medium-low heat for 10 minutes or until the sauce is thickened and zucchini is tender. Stir in the silverbeet and cook for 4-5 minutes until wilted.
Season to taste with sea salt and freshly ground black pepper and scatter with the oregano leaves.
Best served with Amici crusty bread!