Vegetable Stew
Ingredients:
- bacon, cut into 1 inch pieces - 1/2 pound
- fresh tomatoes, diced - 1 pound
- yellow onion, diced - 1 cup
- garlic, peeled, minced - 1 clove
- zucchini, scrubbed, cut into bite size pieces - 1 large
- summer squash, scrubbed, cut into bite size pieces - 1 large
- carrots, peeled, sliced thin - 2
- crushed tomatoes - 14 ounce can
- dried oregano - 1 1/2 tsp
- Kosher salt - 1/2 tsp
- black pepper - 1/4 tsp
- shredded Asiago cheese - 1/2 - 1 cup
Instructions:
In a skillet, over medium heat, cook the bacon until almost crisp, stir occasionally. Add onions to the pan, continue to cook until they are soft and bacon is crisp. Add garlic and saute for 1 minute.
Stir tomatoes, zucchini, squash, carrots and seasonings into the skillet, sauté for 3 - 5 minutes, or until vegetables are soften slightly. Pour crushed tomatoes over the vegetables, stir to coat. Reduce heat, simmer for 10 minutes.
Ladle into soup bowls, sprinkle Asiago cheese over top, serve with slices of crusty bread.
