Cacciatore means “hunter” in Italian, and what we’re hunting for here are the end-of-season vegetables and herbs to make a complexly flavorful, herby stew that can be served with farro, polenta, pasta or just by itself.

Because many of the ingredients are salty, wait until the end of cooking to taste and salt as you please.


2 Tbsp. olive oil

2 large carrots, sliced into 1/2-inch coins

1 red bell pepper, cut into chunks

1 to 2 diced jalapenos (optional)

1 stalk celery, sliced into 1/2-inch pieces

1 small onion, cut into wedges

6 cloves garlic, thinly sliced

2 tsp. fresh rosemary

1 tsp. dried oregano

1 Tbsp. paprika

14 ounces diced tomatoes, preferably fresh

1/2 cup red wine

3 Tbsp. tomato paste

2 16-ounce cans kidney beans, including liquid

1/4 cup chopped kalamata olives

1/4 cup drained capers

12 basil leaves, chopped


1. In a soup pot, warm the olive oil and then add the carrots, peppers, onion, celery, garlic, rosemary, oregano and paprika. Salt lightly. Cook and stir on medium-low heat for 10 minutes.

2. Add the tomatoes to the pot and stir well.

3. In a small bowl, whisk together the wine and tomato paste. Add it to the soup pot. Continue to cook on medium heat for about 10 minutes, until the vegetables are almost done.

4. Add the kidney beans, olives and capers to the pot. Continue to cook on low heat, stirring often, until the vegetables are completely tender and the sauce is somewhat reduced. Taste for salt.

5. Add the basil leaves, stir and serve.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at