Craving comfort food? This vegetarian stew is the perfect thing
We’re a couple weeks into 2013 now – how are things going for you? Did you make any resolutions? Regardless of whether or not you’re a resolution person, we all tend to try and make a few changes in our lives come January.
Work out more. Get organized. Sleep more. Eat better. The list goes on and on.
It’s tough to stick to these changes, because as soon as life goes back to normal, as soon as you go back to work and your schedule fills up, it’s so easy to fall right back into everyday life (not that there’s anything wrong with that).
Resolutions or not, it doesn’t hurt to try to make your life better. Work out more. Get organized. Sleep more. Eat better. You don’t need to make big life changes, the little ones add up.
For now, why don’t we get started on one of those changes together: eating better. You can begin with this Rustic Tuscan Stew – it is comfort food at its best, will warm you from the inside out, and is packed with healthy goodness. It’ll also help you ward off colds (umm… if you’ve had a perpetual cold like me this winter, that is definitely a plus!), and it’s simple enough to make on a weeknight.
Now tell us: what kind of changes do you want to make this year?
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 medium yellow fleshed potato, diced
- 3 cloves garlic, smashed and minced
- 1 796ml can diced tomatoes, with juice
- 1 540ml can white kidney beans, drained and rinsed
- 2 cups chicken or vegetable broth
- 2 bay leaves
- ½ to 1 teaspoon chili flakes, optional
- 1 teaspoon finely chopped fresh rosemary
- 2 handfuls fresh baby spinach
- Sea salt and black pepper, to taste
- Freshly grated Parmesan, optional
- Heat the oil in a large pot or cast iron Dutch oven over medium heat. Add the onion and cook until translucent and lightly golden in color; add celery, carrots, and potato and continue to cook until vegetables start to become tender. Add garlic, tomatoes, kidney beans, broth, bay leaves, chili flakes (if using), and rosemary. Bring to a boil, reduce heat to low, and cover. Cook until vegetables reach desired tenderness – about 30 minutes – and then stir in spinach; cook for another 5 minutes, or until spinach is wilted. Add salt and pepper to taste and serve immediately. Top with Parmesan, if desired.