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Harvest Veggie Pasta Stew

This is so satisfying and yummy!

Ingredients

15

Count

Ready In

PT10M PT60M

70

Mins

Difficulty

Medium


Step 1

Sauté onion and garlic in 3 Tablespoons of vegetable broth until onion is translucent, about 5 minutes.

Step 1 -- Sauté onion and garlic in 3 Tablespoons of vegetable broth until onion is translucent, about 5 minutes.

Step 2

Add all the seasonings and stir well. Then add the rest of the vegetable broth and butternut squash and bring to a low boil for about 10 minutes or until butternut is tender, checking it with a fork.

Step 2 -- Add all the seasonings and stir well. Then add the rest of the vegetable broth and butternut squash and bring to a low boil for about 10 minutes or until butternut is tender, checking it with a fork.

Step 3

Blend all with an immersion blender to smooth consistency.

Step 3 -- Blend all with an immersion blender to smooth consistency.

Step 4

Add the tomatoes, beans, and zucchini and continue to cook on low heat about 30 minutes.

Step 4 -- Add the tomatoes, beans, and zucchini and continue to cook on low heat about 30 minutes.

Step 5

Add the pasta and water. Bring to a boil and then lower heat and simmer on low 10 minutes.

Step 5 -- Add the pasta and water. Bring to a boil and then lower heat and simmer on low 10 minutes.

Step 6

Toss in the spinach for the last few minutes until it wilts.

Step 6 -- Toss in the spinach for the last few minutes until it wilts.

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Ingredients

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 quart low-sodium vegetable broth, divided
  • 1 tsp parsley
  • 1 tsp sage
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1/2 tsp black pepper
  • 1 small butternut squash, peeled and cut into 2-inch pieces
  • 1 large can chopped tomatoes
  • 1 (15-ounce) can small red kidney beans, drained and rinsed
  • 1 zucchini, cut in half lengthwise, then sliced in 1/4-inch slices (half-moons)
  • 6 ounces (1/2 box) small whole-grain pasta, cooked to directions and cooled
  • 2 Cups water
  • 2 Cups baby spinach

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