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Seasonal Recipes

Recipe for winter vegetable stew with white beans

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Serve this nutritious vegetarian stew of carrots, celery, parsnips, butternut squash, and canned white beans over long-grain brown rice.

2tablespoons olive oil
3large carrots, cut into ½-inch dice
2stalks celery, cut into ½-inch dice
3medium parsnips, cut into ½-inch dice
¾pound peeled, seeded butternut squash, cut into ½-inch dice
1can (15 ounces) Great Northern or other white beans, drained
1can (14 ounces) diced tomatoes
3cups vegetable stock
2tablespoons tomato paste
1teaspoon chopped fresh rosemary
1tablespoon chopped fresh thyme
Salt and pepper, to taste

1. In a soup pot over medium-high heat, heat the oil. Add the carrots, celery, and parsnips. Cook, stirring occasionally, for 10 minutes or until the vegetables begin to brown.

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2. Add the squash, beans, tomatoes, stock, tomato paste, rosemary, half of the thyme, salt, and pepper. Bring to a boil, lower the heat, and cover the pan. Simmer for 30 minutes or until all the vegetables are tender. If the stew seems dry during cooking, add more liquid. Taste for seasoning and add more salt and pepper, if you like.

3. Ladle the stew over rice and garnish with the remaining thyme. Jean Kressy

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