Mediterranean vegetable stew

Eat to Beat Disease

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large stockpot

Step 2

over medium-high heat. Add the onion, celery, and carrots, sprinkle with salt, and cook 3-4 minutes.

Step 3

• Add the garlic, red pepper flakes, and oregano. Cook 2-3 minutes longer.

Step 4

• Add the tomato puree, season with salt, and simmer for about 5 minutes.

Step 5

• Add the zucchini, purple potatoes, sweet potatoes, and the stock. Bring to a boil.

Step 6

• Add the bay leaf, reduce the heat, and simmer about 20-25 minutes, until the potatoes are fork-tender.

Step 7

• Add the kale, carrot tops, and beans;

Step 8

cook an additional 10 minutes.

Step 9

• Remove from the heat. Add the mint and stir. Serve in bowls with a drizzle of extra virgin olive oil and toasted sourdough bread.