Eat-Your-Veggies Vegetarian Stew |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Easily made vegan by omitting the finely diced Romano or Parmesian cheese. *Many stores, including Trader Joes, sell cubed squash in the produce section Ingredients:
1 tablespoon vegetable oil |
3 garlic cloves, minced |
1 large onion, diced |
1 teaspoon fresh thyme, minced |
1 teaspoon fresh sage, minced |
1 teaspoon salt |
1 teaspoon fresh ground pepper |
1 teaspoon dried italian herb seasoning |
1/2 cup riesling wine or 1/2 cup dry vermouth |
2 (14 1/2 ounce) cans vegetable broth |
1 parsnip, diced |
1 carrot, diced |
1 russet potato, peeled and diced |
1 small butternut squash, peeled and diced |
1/2 cup wild rice |
1/2 cup green beans, diced |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 cup cremini mushrooms or 1 cup button mushroom, chopped |
1/2 cup chopped baby spinach |
1/2 cup finely diced romano cheese or 1/2 cup parmesan cheese |
Directions:
1. Heat the oil in a Dutch oven or stockpotl add the garlic, onion, thyme, sage, salt, pepper, and herb blend. Cook, stirring, until flavors release, about 3 minutes. Add the riesling; cook, stirring 1 minute.
2. Add the broth, parsnip, carrot, poatato, squash, and wild rice; heat mixture to a boil. Lower heat to a simmer; cook until vegetables soften, about 30 minutes.
3. Add the green beans, tomatoes, and mushrooms; cook until all the vegetables and rice are tender, 15-25 minutes. Stir in the spinach; cook until slightly wilted, 1 minute. Ladle stew into bowls; add the cheese just before serving.
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