Fall is here and I have started to crave more comfort foods, and for me that means nourishing soups and stews.
This recipe includes leafy greens to support your body’s natural detox pathways and provide you with lots of nutrients.
Tuscan Vegetable Stew
Makes 6 servings
1 TB olive oil
½ yellow onion, chopped
1 zucchini, cut in half lengthwise and sliced
1 yellow squash, cut in half lengthwise and sliced
4 oz cremini mushrooms, wiped clean, tip of foot cut off and cut in quarters
3 garlic cloves, minced
1 jar or can diced tomatoes, with their juices
4-6 C organic vegetable or chicken broth
1 small bunch escarole or lacinato kale, washed, dried and cut into thin strips
1 sprig fresh oregano or 1 tsp dried
2 (14-oz) cans white kidney beans/navy beans/cannellini beans, rinsed & drained
Freshly ground pepper
Heat a large pot to medium high. Add olive oil and onion and cook until onion is fragrant, 4-5 minutes.
Add zucchini, yellow squash and mushrooms and sauté for 10 minutes. Add garlic cloves and stir for about a minute.
Add tomatoes, broth and oregano. Bring to a low boil, reduce heat and then simmer for 15 minutes. Gently stir the beans and escarole/kale into soup and cook for another 5 minutes or until beans are heated through and greens are wilted. Serve with freshly ground pepper on top.