Prep 20 mins
Cook 1 hr
My daughter is a vegetarian and I am always trying to get her to "Eat your Veggies!" Note that dried herbs can be substituted for the fresh if you are making this out of herb season...
- 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
- 1⁄2 teaspoon dried rosemary
- 1⁄2 cup riesling wine or 1⁄2 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
- 1⁄2 cup wild rice
- 1⁄2 cup green beans, diced
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 cup mushroom, chopped
- 1⁄2 cup Baby Spinach, chopped
- 1⁄2 cup romano cheese or 1⁄2 cup parmesan cheese, finely diced
- Heat oil in a stockpot; add garlic, onion, thyme, sage, salt, pepper and herb blend. Cook, stirring , until flavors release, about 3 minutes. Add wine; cook, stirring 1 minute.
- Add broth, carrots, potato, squash, and wild rice; heat mixture to a boil. Lower heat to a simmer; cook until vegetables soften, about 30 minutes.
- Add green beans, tomatoes and mushrooms; cook until vegetables and rice are tender; 15 - 25 minutes. Stir in the spinach; cook until slightly wilted, 1 minute. Ladle stew into bowls; add cheese just before serving.
- Note: Many stores, including Trader Joe's, sell cubed squash in the produce section.
this is very good i loved the vermouth in this it bumped up the stock didnt have squash but did have garbanzo beans left over from name tour really good filling soup szaar tour 6
At the end of the cold season, I have a lot of potatoes, onions, carrots and squash left over from our winter share from the local organic farm. This was an excellent way to use up some of that. I especially loved the seasoning combination, which tasted and smelled heavenly. Filling and delicious, and the leftovers are even better.