This dish compares favorably to any traditional ham and egg casserole. There is no overnight soak; it takes roughly an hour from beginning to end. Even for the pickiest eater, delicious. A good way to utilize up ham and vegetable leftovers as well.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons olive oil, or more to taste
- 3 cloves garlic, minced
- ½ medium onion, chopped
- 1 cup chopped baby carrots
- 1 large zucchini, chopped
- 4 medium mushrooms, sliced
- 1 medium potato, peeled and diced
- 1 (16 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 cup shredded fresh spinach
- 3 cups vegetable broth
- 2 ½ cups water
- 1 (15 ounce) can kidney beans
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 pinch ground thyme
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
Instructions
- Saute oil and garlic in a large pot over medium-low heat until fragrant, about 2 minutes. Add onion and saute for 2 to 3 minutes. Add carrots and saute for 3 minutes, followed by zucchini, mushrooms, and finally potato. Add more oil if necessary.
- Stir in diced tomatoes, tomato sauce, and spinach; cook for 3 minutes. Stir in vegetable broth, water, kidney beans, basil, oregano, thyme, cayenne, salt, and pepper. Bring to a simmer. Reduce heat to low and simmer for 1 hour; the more simmer time the better.