Featured Pinch Tips Video
- 15 oz
- 15 oz
- tomatoes, diced
- yellow squash
- 1/2 c
- 1 Tbsp
- olive oil
- bay leaf
- thyme, dried
- salt and pepper
1*You can use two cups soaked chickpeas, and two cups fresh diced tomatoes, instead. You can also use eggplant instead of the squash. Use chicken or vegetable broth.
2Chop onion and soften it in oil.
3Add the squash and cook until it starts to wilt.
4Add everything else EXCEPT thyme, salt, and pepper.
5Cook, uncovered, until the liquid has reduced and the mixture looks more like a side dish and less like a soup or stew.
6Add thyme, salt, and pepper and cook another 15 minutes or so.
7Pick out the bay leaf before serving. Good with bread and cheese, or a hard-boiled egg.