Eat-Your-Veggies Stew

Name: Eat-Your-Veggies Stew
Ingredients: 1 tablespoon vegetable oil; 3 garlic cloves, minced; 1 large onion, diced; 1 teaspoon fresh thyme, minced; 1 teaspoon fresh sage, minced; 1 tablespoon fresh basil, minced; 1 teaspoon salt; 1 teaspoon pepper; 12 teaspoon dried rosemary; 12 cup riesling wine or 12 cup dry vermouth; 2 (14 1/2 ounce) cans vegetable broth; 2 carrots, peeled, diced; 1 russet potato, peeled, diced; 1 small butternut squash, peeled, diced; 12 cup wild rice; 12 cup green beans, diced; 1 (14 1/2 ounce) can diced tomatoes, drained; 1 cup mushroom, chopped; 12 cup Baby Spinach, chopped; 12 cup romano cheese or 12 cup parmesan cheese, finely diced

20 ingredients

9 steps

Ingredients

1 tablespoon vegetable oil
3 garlic cloves, minced
1 large onion, diced
1 teaspoon fresh thyme, minced
1 teaspoon fresh sage, minced
1 tablespoon fresh basil, minced
1 teaspoon salt
1 teaspoon pepper
12 teaspoon dried rosemary
12 cup riesling wine or 12 cup dry vermouth
2 (14 1/2 ounce) cans vegetable broth
2 carrots, peeled, diced
1 russet potato, peeled, diced
1 small butternut squash, peeled, diced
12 cup wild rice
12 cup green beans, diced
1 (14 1/2 ounce) can diced tomatoes, drained
1 cup mushroom, chopped
12 cup Baby Spinach, chopped
12 cup romano cheese or 12 cup parmesan cheese, finely diced

Directions

1

Heat oil in a stockpot; add garlic, onion, thyme, sage, salt, pepper and herb blend.
2

Cook, stirring , until flavors release, about 3 minutes.
3

Add wine; cook, stirring 1 minute.
4

Add broth, carrots, potato, squash, and wild rice; heat mixture to a boil.
5

Lower heat to a simmer; cook until vegetables soften, about 30 minutes.
6

Add green beans, tomatoes and mushrooms; cook until vegetables and rice are tender; 15 - 25 minutes.
7

Stir in the spinach; cook until slightly wilted, 1 minute.
8

Ladle stew into bowls; add cheese just before serving.
9

Note: Many stores, including Trader Joe's, sell cubed squash in the produce section.