Friday, September 16, 2011

Vegetarian Tuscan Stew


     As soon as the temperature changed, my desire to cook something also came back. Last weekend I decided to try to combine some fall flavors and make a meatless meal. We aren't vegetarians, but I think I could be if I could just hang on to bacon! We do tend to have a few meatless meals every week and I will make this again. I will warn you, it isn't a pretty soup as you will see from the final picture. This is a recipe you could easily change based on what you have in your pantry.

Ingredients:
1 bag dried pinto beans (rinse and soak in water for at least 2 hours)
1 large potato
2 celery stalks, chopped
1 large carrot, chopped
onion chopped (optional)
1 medium butternut squash, peeled and cubed
1 bag baby spinach, rinsed
1 tsp. (or more to taste) Italian Seasoning
salt
pepper
olive oil


     Drain soaked beans and place in large pan. Add chopped potato, carrot, celery and onion (optional). Drizzle with olive oil, add salt, pepper and Italian seasoning. Add water to cover the beans and simmer until beans and veggies are tender. You may need to add more water as the beans swell.


     While the beans are cooking, peel and cube butternut squash. I puncture mine with a knife and put it in the microwave for 2-3 minutes to make it softer and easier to peel.


     When the beans and veggies are tender, remove about half of the mixture and blend in food processor or blender until smooth. Add back to pot. Add the squash and spinach and continue to simmer until spinach has wilted and squash has almost melted into the soup. Add water as needed, this soup really thickens quickly.


     I made a loaf of no-knead crusty bread (recipe here), sliced it and drizzled it with olive oil. Bake the slices until brown at 350 degrees and serve with the stew.




I am joining Michael @ Designs by Gollum for Foodie Friday
Please stop to visit our hostess!

9 comments:

Happier Than a Pig in Mud said...

Sounds like a hearty stew Sue, I love beans!
PS-Speaking of bacon, I just posted bacon candy:@)

Blondie's Journal said...

I think the uglier, the better!! I love soups and stews in the fall and winter and I try to eat beans for the protein whenever I can. It's in my file, Sue! Thanks!

XO,
Jane

Barbara F. said...

I think it looks beautiful, and delicious, and healthy. And a no knead rustic bread, wow, have to try that sometime soon. xo,

Glenda/MidSouth said...

Looks good to me. I ready for a bowl of good homemade soup.
Enjoy your weekend.

Kathleen said...

I could never be a vegetarian, I am not crazy about veggies! I admire those who can do it though, much healthier.
Hope you are enjoying these last days of summer. I walked down to the beach yesterday for a swim. Not too many days left for that!
Here from FF. :)

Chloe Greene said...

This looks wonderful. I have been thinking about recipes for the autumn and winter too as the temperature has fallen.
Also in the UK there's a movement to commit oneself to a "Meatless Monday" to cut down meat consumption. Paul McCartney is promoting it.
http://chroniclesofchloegreene.blogspot.com/

nannykim said...

I love vegan soups--this looks great!

Hines-Sight said...

Love fall and winter stews. This looks great.

Gypsy Heart said...

I could easily be a vegetarian...if I could still have seafood and chicken! :-) Seriously, I adore veggies, soups and stews. I will definitely try this!

xo
Pat