Spanish Vegetable Stew (Menestra)

Sorry I haven’t posted any new recipes lately – dealt with a bad case of bronchitis and some other issues. Now it’s time to get back to it…so here’s an awesome recipe that I tried just today. It was delicious!

Spanish Vegetable Stew

 

 

 

 

 

 

 

 

= INGREDIENTS =

1 large onion, chopped
5 cloves garlic, minced
3 cups vegetarian broth
2 carrots, sliced
2 medium red potatoes, cut in 1/2” chunks
2 tablespoons sweet paprika
2 bay leaves
pinch cayenne, or to taste
1 cup dry sherry
1 red bell pepper, cut in 1/2” chunks
1 8-ounce box mushrooms, quartered
1 14-ounce can artichokes, drained and cut in bite-size pieces
1 cup frozen peas
1 tsp Sea Salt (or regular Salt)
1 tsp Black Pepper

Cooked whole grain of your choice.

= DIRECTIONS =

1. Combine the onion, garlic and bouillon in a large pot. Bring to a boil, reduce the heat and simmer 5 minutes while preparing the other vegetables.

2. Add the carrots, potatoes , spices and sherry. Return the liquid to boiling, then reduce the heat and simmer until the vegetables are just tender.

3. Add the bell pepper, mushrooms and artichokes and simmer 5-10 minutes.

4. Stir in the peas, cook an additional 10 minutes to get those flavors going.

Serve over the whole grains of your choice.

 

Cannellini Bean Stew

This is an awesome dish for those cold winter nights. But I eat it anytime because I keep my apartment as cold as meat locker (I’m a polar bear in real life). What’s even better is, this thing is ridiculously easy to fix.

Prep Time: 15 mins | Cook Time: 20 mins | Servings: 4 | Difficulty: Easy

== INGREDIENTS ==

2 16 oz cans Cannellini Beans, drained
1/4 cup Olive Oil
2 tbsp Parsley, chopped
4 cloves Garlic, minced
1 sprig fresh Thyme
1 28oz can Plum Tomatoes, drained and cut into bite sized pieces.
1 tbsp Freshly ground black pepper.

== DIRECTIONS ==

1. Heat olive oil in a medium pot over medium heat.

2. Add parsley, garlic and whole sprig of Thyme. Cook for 30 seconds to 1 minute to infuse the oil.

3. Add beans and tomatoes, season with pepper. Cook for 20 minutes.

Remember to remove sprig of Thyme before serving.
Serve with additional pepper, to taste, and Rustic Italian Bread if desired.