Eat-Your-Veggies Vegetarian Stew

Submitted by EmilyStrikesAgain

"Easily made vegan by omitting the finely diced Romano or Parmesian cheese. *Many stores, including Trader Joes, sell cubed squash in the produce section"

 

• Ready In: 1hr 35mins
• Ingredients: 20
• Serves: 6

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.