Italian Vegetable Stew

All of my produce assembled before we began to cook

(and the Avocado and is for a separate Citrus Salad recipe) 

photography Blue Caleel 

This is another wonderful recipe that resulted from collaborating with Hollye and Blue.  They truly bring out the best in me (at the least the vegetarian best in me, since that is what Hollye is always aiming for.)  This recipe is very rich and hearty and packed with every vitamin you can imagine because of all the wonderful vegetables.

The only time consuming part is cutting up the vegetables.  It is wonderful made in advance as the flavors develop and intensify over time.  It is hearty enough to serve just as it is, but you could serve it with polenta, rice, quinoa if you want an additional starch.  You could also add fresh parmesan cheese as well.

Also, if you don't have white wine vinegar you can substitute balsamic or any vinegar you like.


ITALIAN VEGETABLE STEW

2 tablespoons olive oil
1 red onion, sliced
6 cloves of garlic, peeled and smashed

2 fennel bulbs, remove the tops and slice the fennel
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
6 roma tomatoes, roughly chopped
2 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon fennel seeds
1 small butternut squash, peeled seeded and chopped
1 large turnip or two small turnips, peeled and chopped
1 cup water
1 1/2 teaspoons kosher salt
1 bunch of lacinto kale (baby spinach or swiss chard can be substituted)
2 tablespoons white wine vinegar (or balsamic or any vinegar you like)
1/2 cup fresh basil leaves, optional
1 bunch of fresh Italian parsley, stems removed and leaves roughly chopped
Freshly Ground Black Pepper to taste.
Additional Salt to taste


In a large stock pot, sauté the onion and garlic in olive oil over medium heat until soft.  About 10 minutes.

Add the sliced fennel and carrots and cook for about three minutes.

Add everything else except the vinegar, parsley and fresh basil.

Bring the everything to a boil, then turn the heat to low and cover the pot with a lid and cook for twenty minutes or until the butternut squash is tender.

Add the vinegar, parsley and fresh basil.  Stir well to combine.  Taste and add additional pepper or salt if you wish.


Maili Halme