Recipe by CaliforniaJan
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...
Top Review by Dienia B.
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
- 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
Directions See How It's Made
- 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.