Make a quick and colorful creation that is healthy and delicious. The rainbow of vegetables used in this dish make it appealing to both the eyes and the taste buds.

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 heaping 1-cup servings


  • 1/2 red onion, diced small
  • 2 carrots, diced medium
  • 1/2 zucchini, diced medium
  • 1/2 yellow squash, diced medium
  • 1 can cannellini beans (15 oz), drained and rinsed
  • 1 can Italian-style diced tomatoes w/ basil, garlic, and oregano (14.5 oz)
  • 1/4 cup olive oil
  • 1/2 to 1 cup water
  • 1 1/4 teaspoon salt
  • Black pepper to taste


  1. Cook onions in olive oil over medium-low heat in a soup pot for five minutes.
  2. Add carrots and stir. Continue cooking until carrots are fork-tender.
  3. Mix in zucchini and yellow squash. Add salt. Cook for five minutes stirring occasionally, or until the squash just begin to soften.
  4. Add the beans and tomatoes. Make sure to add all the liquid from the tomatoes as well. Stir well.
  5. Add 1/2 to 1 cup of water, depending on the thickness of stew you prefer.
  6. Raise the heat to medium and let the stew come to a simmer. Simmer for five minutes so that the flavors can come together.
  7. Add black pepper and extra salt to taste.
  8. Serve, share, and enjoy.

This hearty stew pairs nicely with a thick piece of warm and crusty Italian bread.