There has been a lot of movement in my neck of the woods lately. Driving up and down the coast.
To and from airports.
Which for me means that there was a lot of food purchased from QuickCheck and WaWa. And by food I mean, Milky Ways and buffalo chicken dippers.
At the end of a week like this, all you are looking for is a hearty bowl of vegetables to fill you with warmth and vitamins. This stew certainly wins on all accounts. It is substantial enough to serve for dinner and pretty enough to serve for company. It can be made vegetarian, though I think the addition of a smoky kielbasa adds a nice bit of fat to a very lean dish. It would be a great January stew.
I’m hoping that this stew will fill me with enough energy to get through these next couple months. It may be a lot to ask of a single dish. But if there was ever one up to the challenge, this would be it!
Hearty Vegetable Stew
Adapted barely from rachel eats, which is adapted from Nigel Slater
2 tbsp olive oil
1 onion, sliced
3 garlic cloves, sliced
2 carrots, diced
4 c chopped butternut squash
15 oz chopped tomato
1 large sprig rosemary, chopped
4 bay leaves
4 c chicken broth
parmesan rind, diced
15 oz roman beans
1/2 small head of cabbage, sliced
1 kielbasa, sliced
salt and pepper
Saute onion in olive oil in a soup pot. Once the onion is softened, add garlic, carrots, and butternut squash to the pot. Cook for about 10 minutes or until vegetables begin to soften.
Add the tomatoes, bay leaves, and rosemary to the pan, stir well and allow to bubble gently for a couple of minutes before adding stock and Parmesan rind.
Bring pot to a boil. Partially cover and simmer about 1 1/2 hours. Stir occasionally. Soup should be quite thick by this point.
Add beans, cabbage, and kielbasa. Stir and cook another 10 minutes over medium heat.
Season and remove from heat. Allow pot to rest one hour for maximum flavor. Serve warm but not hot with Parmesan and bread. Leftovers are also exceptionally delicious.