Linda's Hearty Summer Stew

Tip From Linda’s Kitchen: Use What the Garden Gives You: Like my parents I don’t measure. A stew and recipe like this don’t demand perfection. Use what is growing, what you have and more of and what you like. Make it yours. Some summers there are more zucchini, some years more tomatoes or beans. And always add an abundance of love, that gives it the best flavor. My mother and father cooked this way and so do I.

“And God said, “Behold, I have given you every plant yielding seed which is upon the face of all the earth, and every tree with seed in its fruit; you shall have them for food.” Genesis 1:29

This recipe began in my parent’s garden when I was a little girl. Every summer tomatoes, zucchini, onions green beans and herbs found their way into a pot on the stove. Over the years I added a few ingredients of my own, but every time I make it, I’m reminded that the best meals aren’t measured only by what goes into the pot – they’re measured by who gathers around the table.

My mother would gather whatever was plentiful—tomatoes, zucchini, green beans, potatoes, herbs—and make a simple, hearty soup from what the earth had given us

Over the years I have added a few things of my own, just as we so often do with the traditions handed down to us. Every time I make it with tomatoes and zucchini from our own garden, or during the winter from groceries I got at the market, as the familiar aromas fill the kitchen, I am reminded that inheritance isn't always something we place on a shelf. Sometimes we plant it, tend it, stir it in a pot, and share it at the table.

I think faith can be like that too. We receive something precious from those who came before us. We nurture it. God allows it to grow in us in ways uniquely our own, and then we have the privilege of sharing it with someone else.

What I know to be certain in my life, is God’s unending and immeasurable love for us and God’s ever-present faithfulness. Along our journey the Lord sends us friends, family, acquaintances, shepherds; angels who enrich our lives and touch us in special ways, some remain, others are with us for only a short time. But the love and the joy that they bring to us is everlasting and their memories and remembrance of them remain close in our heart and the memories we create.

My mother's stew isn't exactly my stew, and yet every spoonful still brings me back to her kitchen. Maybe that's one of the beautiful gifts of tradition: we don't merely preserve what was given to us, we keep it alive.

Ingredients:

Olive Oil

4-5 Zucchini, sliced (semi-thick)

2-3 Summer Squash, sliced (semi-thick)

4 stalks of celery, sliced into chunks

1 large green or white onion (or 2 small), peeled and sliced

1 head or 5-6 cloves of garlic peeled & chopped.

Handful of fresh parsley, chopped

2 cups of green beans, ends cut & cleaned

2-3 potatoes, peeled & cut into chunks

Escarole, cleaned and chopped (make sure to wash it several times)

2 stalks of fresh anise (optional) diced or sliced

6 large tomatoes peeled and chopped (if using plum/Roma/San Marzano, no need to peel). You can also supplement with a large can or two of peeled canned tomatoes

Seasoning Bouquet - make a bouquet of Fresh basil, Thyme, Marjoram, oregano and if you like tarragon. Tie the bouquet together with cooking twine or string (tie string to handle of pot to pull out easily, remove from soup before serving)

3 Bay leaf (remove from soup before serving)

Chop a few sprigs or parsley leaves, thyme, basil oregano, marjoram and tarragon together, about two tablespoons in total.

Pitcher of fresh water (depending on the number of vegetables used)

Grated pecorino Romano cheese to garnish and to taste

Preparation:

In a large saucepan add olive oil, garlic and bay leaves. Briefly sauté onions and celery (anise if it is being used) in the olive oil; add zucchini, summer squash, green beans and tomatoes. Add some water and add the escarole and mix it all well. Add enough water to cover all of the vegetables.

As the veggies cook, they will release more juices to the pot. And the liquid will increase on its own. Add the bouquet of herbs and stir frequently. As the tomatoes cook a light tomato broth will form. Let the veggies cook, when the zucchini and escarole begin to soften but are still firm, add the potatoes. When the potatoes are tender the stew is nearing completion.

Taste for season and add salt and pepper to your liking. I tend to go low on the salt and add a large pinch of freshly grated pecorino Romano cheese. You can also add the rind of Romano or Parmesan cheese for additional flavor. Stir and simmer, once the veggies are tender your stew is ready. Cook to your liking. Sprinkle plated stew with freshly shaved or grated pecorino Romano cheese.