from a runnersworld.com
I have edited the original recipe to be vegetarian friendly. As such, there is no draining of fat or removing the meat before cooking the veggies. I’ve listed the kind of ground meat I like to use. Also, I have removed onions from the list as I do not like cooking with them. My eyes are way too sensitive.
2 tablespoons olive oil
1 pound Smart Ground (by Lightlife)
1 tablespoon garlic, chopped
2 carrots, peeled and cut into 1-inch lengths
3 celery stalks, cut into 1/2-inch pieces
2 medium zucchinis, cut into 1/2-inch pieces
Salt and freshly ground black pepper
4 cups canned tomatoes (and juice), chopped
1/4 cup fresh parsley leaves, chopped
1 tablespoon fresh thyme leaves, chopped
2 bay leaves
4 cups canned white beans, drained
2 cups vegetable stock
Heat oil in a large saucepan over medium-high heat. Add meat and cook about 1 minute. Turn heat to medium, add garlic, carrots, celery, and zucchini; season with salt and pepper. Cook five minutes, or until softened. Add tomatoes and juice, meat, and herbs. Bring to a boil. Add beans and boil again, stirring occasionally; reduce heat so mixture bubbles gently. Cook for 20 minutes, adding stock when mixture gets thick. Serves four.
Jason and I like it to be “mushier” so I leave it simmering for about an hour. It’s pretty delish either way.