Fall Vegetable Stew

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups butternut squash, peeled and diced
• 2 cups carrots, sliced
• 1 cup celery, chopped
• 1 1/2 cups kale or spinach, chopped
• 2 cups potatoes, diced
• 4 cups vegetable broth
• 1 can (15 oz) diced tomatoes
• 1 cup beans (e.g., kidney, white beans), drained and rinsed
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Sauté the Base: Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until they are softened.
2. Add Root Veggies: Add butternut squash, carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally.
3. Add Broth and Tomatoes: Pour in the vegetable broth and canned tomatoes. Stir to combine.
4. Simmer: Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
5. Add Greens and Seasoning: Add kale or spinach, beans, thyme, rosemary, salt, and pepper. Let the stew simmer for another 5 minutes.
6. Garnish and Serve: Sprinkle fresh parsley on top before serving.

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This veggie-packed stew is perfect for cozy fall meals, and you can easily adapt it based on what’s fresh from your fall garden! Enjoy the comforting flavors of the season.