Italian Stew with Winter Squash and Chickpeas
Whether you are digging your way out of a blizzard like we are, or are just in the mood for warm soup, this recipe is delicious, hearty and healthy! Shout out to my niece and her hubby who served this at a family gathering. I took one spoonful and said, “Send me the recipe!”
If you have a food processor, it’ll make quick work of the chopping and dicing. One of my daughters and I made this together. We made some for now and some for later so I’m hoping it freezes well.
Happy cooking, hon!
3 cups chopped onions
1 1/2 teaspoon salt
2 Tablespoons olive oil
6 garlic cloves, minced
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
2 cups water
1/2 teaspoon thyme
1 15-ounce can chick peas, drained
1 28-ounce can diced tomatoes
1 cup diced carrots
2 cups diced, peeled butternut squash
1/2 cup diced bell peppers (optional)
5 cups chopped kale (about 1 pound kale=5 cups sorted, stemmed, chopped kale)
1 Tablespoon chopped fresh basil (I used about 1/2 Tbl dried basil)
2 teaspoons red wine vinegar
- In a soup pot on medium-high heat, cook onions and salt in oil, stirring often, until very soft and beginning to carmelize, about 12 to 15 minutes.
- Add garlic, coriander, thyme, and black pepper, and stir for a minute. Stir in water, squash, chickpeas, tomatoes, carrots, and bell peppers. Cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Stir in kale, cover and simmer 5 to 10 minutes until greens are tender but still bright green. Stir in basil and vinegar.
Prep Time: 1 hour, Serves: 4-6 cups, Yield: 8 cups