
Italian vegetable-bean stew
Ingredients
Uncooked Yukon gold potato(es)
¾ pound(s), scrubbed and cut into 1-inch chunks
Frozen green beans
9 oz, (1 box frozen, thawed) or Italian green beans
Uncooked carrot(s)
3 medium, cut diagonally into 3/4-inch slices
Uncooked onion(s)
1 large, chopped
Garlic
3 large clove(s), minced
Fennel seeds
1 tsp, lightly crushed
Dried oregano
1 tsp
Table salt
¾ tsp, or to taste
Black pepper
¼ tsp, or to taste
Canned kidney beans
15½ oz, (1 can) red variety, rinsed and drained
Stewed tomato(es)
14½ oz, (1 can), Italian-style variety
Cremini mushroom(s)
10 oz, (1 package), halved or quartered if large
Uncooked bell pepper(s)
1 item(s), medium, large size, red variety, cut into 1-inch pieces
Vegetable broth
¾ cup(s), or water
Grated Pecorino Romano cheese
½ cup(s)
Fresh parsley
6 sprig(s), coarsely chopped