Hearty Vegetable Stew

The weather forecast for today called for a blizzard, “Winter Storm Stella”, with  12″ to 24″ of snow predicted for the east coast!

Most people chose to stay inside and work from home. While it turned out to be more sleet than snow in NYC, it is still pretty miserable out – cold and windy with lots of precipitation. I am really fortunate because I get to work out of my home most of the time. If the weather is bad like today, I only have to go outside to take my dogs out! So it was the perfect day to stay inside and make a warming pot of hearty vegetable stew.

First I looked in the fridge to see what vegetables I had on hand. Really almost any mix of vegetables you may have works (fennel, broccoli or potatoes would be a nice substitution for any of the veggies I used. )

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The vegetables I used were:

3 baby yams (sliced into discs)

4 – 5 small rainbow carrots (chopped in bit size pieces)

1 cup of shredded red cabbage

1/2 cup of cherry tomatoes

3 shallots (thinly sliced) – onions work equally well

* Saute the vegetables above in a few TB. of oil until golden.

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* Cook some pasta in boiling water according to directions (enough for 1 – 2 cups).

* Pour 3 cups of vegetable broth & 3 cups of marinara sauce into a large pot.

* Simmer the tomato broth until hot.

* Add the sauteed vegetables to the simmering sauce and cook on low until tender.

(I don’t like to overcook the vegetables – so be careful to cook until just tender)

* Toss into the tomato broth right before serving:

2 cups of baby spinach

1 can of garbanzo beans (any bean can be substituted)

1 cup of frozen peas (corn can be substituted or added)

1 – 2 cups of cooked pasta

some fresh basil torn (or any fresh or dried herbs like oregano, thyme or sage)

* Cook lightly until the spinach has wilted and the soup is just hot.

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* Add some salt & fresh ground pepper. Serve with a little grated parmesan on the side.

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Stay warm & Enjoy!



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