In the Grove
Chef: Jessica Holmes
Serves: 6
Prep time: 20 min Cook Time: 20 min
Ingredients:
2 tbsp olive oil
1 small onion, chopped
2 small carrots, cut into coins
900 ml reduced-sodium chicken broth
½ cup white wine
8 oz fresh cranberry beans
2 small zucchini, cut into coins
1 small yellow squash, cut into coins
1 cup fresh or frozen corn kernels
1 tsp kosher salt
½ tsp black pepper
1 cup plum tomatoes, diced
1/2 bunch thin asparagus, trimmed, cut into 2-inch pieces
1/4 cup thinly sliced fresh basil leaves
Directions:
1. Heat oil in a medium pot over medium heat. Cook onion until translucent but not browned, approximately 7 minutes. Add carrots and cook until slightly softened, 3 to 4 minutes.
2. Stir in broth, wine, cranberry beans, corn, salt, and pepper and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in zucchini, yellow squash and tomatoes and cook for 4 minutes. Add asparagus and simmer for 2 minutes. Garnish with the chopped basil.