Jeannie from Dallas has been kind enough to share her recipe for vegetable stew. Looks easy and delicious – just the kind of recipe we like! Thanks, Jeannie!
Jeannie’s Vegetable Stew
1 T. olive oil
1 large shallot, chopped
5 green onions, chopped
3 cloves garlic, minced
1 bunch asparagus, cut in one inch pieces
1 can artichoke hearts, cut in half
1 C vegetable broth
1 14-oz. can crushed tomatoes
1 15-oz. can cannelini beans, drained
1 t dried tarragon, crushed in mortar and pestal
½ t salt
Fresh ground pepper
½ C grated parmesan cheese (unless cleansing)
Cooked rice or pasta, optional (gluten-free, if cleansing)
Heat oil in dutch oven or large frying pan over medium heat. Add shallots and green onions and cook until tender about 5 minutes. Add garlic and cook one minute. Add asparagus and cook, stirring, one minute. Add artichoke hearts, broth, tomatoes, beans and tarragon.
Cook over low heat until vegetables are tender, 12-15 minutes. Season with salt and pepper, and serve over rice or pasta. Or serve as stew without rice or pasta. Top with cheese, optional.