¼tsp.each cumin and ginger or ½ tsp each oregano and basil
15oz.can white beans
Salt and pepper
Instructions
In a large pot, sauté the garlic in the oil until it starts to brown.
Add the tomatoes, zucchini, herbs/spices, and beans.
Bring to a boil, then let simmer over medium heat, covered, for 20–25 minutes, until the zucchini is tender and the stew has begun to thicken. Add a bit of water if needed.
Add salt and pepper to taste.
Notes
You can use garbanzo beans in place of the white beans.
You can use any kind of summer squash in place of the zucchini.
You can omit the herbs/spices if you don’t have them, or use what you have on hand. Rosemary and thyme would work well.