Veggie, Barley & Bean Stew
Created by Chef MiguelKarma Lounge
Serves: 6 – 8
Course: Appetizers & Soups
Season(s): Summer, Fall
Ingredients
- 1 large white onion, peeled and diced
- 2-4 cloves garlic, minced
- a generous swirl of extra virgin olive oil
- 2 cups of white wine
- 2 bay leaves
- 3/4 teaspoon teaspoon fresh rosemary
- 1 teaspoon dried sage leaves, rubbed into bits
- 2 zucchini and 2 squash, diced to ¼ inch pieces
- 3 large tomatoes, chopped
- 1/2 head of celery, including leaves, chopped
- Handful of quick cooking barley
- 1 small cabbage roughly chopped
- 1 cup cooked cannelloni or great northern beans with liquid
- 6 cups fresh spinach, julienne cut
- 2 tablespoons dried parsley
- salt and pepper to taste
Instructions
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Add the barley and enough water to cover & look "soupy". Add cabbage, heat to boiling, turn down, to simmer for 30 minutes. When cabbage is soft, place it in a blender (do 2 or 3 batches if needed) with the beans and their liquid, add some soup broth. Blend until smooth. Pour back into stew, stir in spinach, dried parsley, salt and pepper to taste. Serve.
Suggested Variations: Add peas, green beans, Brussels sprouts, or escarole. Dulse* is also a good addition to add with the water, it will dissolve but leave the vitamins and minerals.
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