Veggie Stew

Name: Veggie Stew
Ingredients: 5 cups vegetable stock; 3 cups water; 1 can sweet corn no salt added; 1 can diced tomatoes fire-roasted; 1 can pinto beans; 3/4 cup Israeli couscous; 3/4 cup elbow pasta; 1/2 cup cooking wine Marsala; 4 cloves garlic chopped; 12 ounces frozen spinach; salt; pepper

12 ingredients

5 steps

Ingredients

5 cups vegetable stock
3 cups water
1 can sweet corn no salt added
1 can diced tomatoes fire-roasted
1 can pinto beans
3/4 cup Israeli couscous
3/4 cup elbow pasta
1/2 cup cooking wine Marsala
4 cloves garlic chopped
12 ounces frozen spinach
salt
pepper

Directions

1

1. In a large stock pot, combine the vegetable stock and water. Heat on medium-high until bubbling (but not boiling).
2

2. Drain - but do not rinse - the corn, tomatoes, and beans. Add them to the pot, as well as the couscous and elbow pasta. Heat on medium-high heat for approx. 10 minutes.
3

3. Check to see if the pasta & couscous are getting soft. Then add cooking wine and garlic chunks, and turn the heat down a bit. Cook for another ten minutes.
4

4. Add the frozen spinach, stirring occasionally until it is fully incorporated (and not a frozen brick!).
5

5. Add salt and pepper. Cook on low heat until ready to serve.