veggie stew Recipe
0 minutes
0 minutes
  • 5 cup s vegetable stock
  • 3 cup s water
  • 1 can sweet corn (no salt added)
  • 1 can diced tomatoes (fire-roasted)
  • 1 can pinto beans
  • 3 /4 cup Israeli couscous
  • 3 /4 cup elbow pasta
  • 1 /2 cup Marsala cooking wine
  • 4 large cloves garlic, chopped
  • 1 package (about 12 ounces) frozen spinach
  • Salt & pepper to taste

In a large stock pot, combine the vegetable stock and water. Heat on medium-high until bubbling (but not boiling). Drain – but donot rinse – the corn, tomatoes, and beans. Add them to the pot, as wellas the couscous and elbow pasta. Heat on medium-high heat for approx.10 minutes. Check to see ifthe pasta & couscous are getting soft. Then add cooking wine andgarlic chunks, and turn the heat down a bit. Cook for another tenminutes. Add the frozen spinach, stirring occasionally until it is fully incorporated (and not a frozen brick!). Add salt and pepper. Cook on low heat until ready to serve.