Albion Cooks: White Bean Summer Stew in a Tomato-Caper-Olive Sauce

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This was the perfect late supper dish to end a full day of summer fun.  White beans, cauliflower, zucchini, mushrooms and spinach in a tomato sauce flavored with capers, olives and pesto. Vegan (using cheese-free pesto) and gluten-free, this recipe makes a hearty plate of food without weighing you down.

I topped mine with feta and pine nuts to round out that Mediterranean feel. Enjoy!

White Bean Summer Stew in a Tomato-Caper-Olive Sauce:
1 tsp olive oil
2-3 cloves garlic, thinly sliced
15 oz can petite diced tomatoes
2 tsp capers
10 kalamata olives, sliced
1 cup cauliflower florettes (cut small)
1 zucchini (I used a yellow one), sliced on the bias
3 small portobello mushrooms, cleaned and sliced
1 -2 TBS wine (optional)
8 oz northern white beans (drained and rinsed)
1 TBS pesto
salt and pepper
2 cups baby spinach
feta and pine nuts as topping (optional)

Heat the oil in a large skillet over medium heat and……….
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