Serve this nutritious vegetarian stew of carrots, celery, parsnips, butternut squash, and canned white beans over long-grain brown rice.
|2||tablespoons olive oil|
|3||large carrots, cut into ½-inch dice|
|2||stalks celery, cut into ½-inch dice|
|3||medium parsnips, cut into ½-inch dice|
|¾||pound peeled, seeded butternut squash, cut into ½-inch dice|
|1||can (15 ounces) Great Northern or other white beans, drained|
|1||can (14 ounces) diced tomatoes|
|3||cups vegetable stock|
|2||tablespoons tomato paste|
|1||teaspoon chopped fresh rosemary|
|1||tablespoon 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.
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