Winter puts me in the mood for hearty soups, and this one is practically a meal. Serve it as a soup or over quinoa, brown rice or polenta. Yum.
Happy cooking and stay warm, hon!
ITALIAN STEW with WINTER SQAUSH and CHICKPEAS
3 cups chopped onions
1 1/2 teaspoons salt
2 Tablespoons olive oil
6 garlic cloves, minced or pressed
1/2 teaspoon ground Coriander
1/2 teaspoon dried Thyme
1/4 teaspoon ground black pepper
2 cups water
2 cups diced peeled butternut squash (I substituted yellow squash)
1 15-ounce can chickpeas, drained
1 28-ounce can diced tomatoes
1 cup diced carrots
1/2 cup diced bell peppers (optional)
5 cups chopped kale (see note)
1 Tablespoon chopped fresh basil
2 teaspoons red wine vinegar
- In a soup pot on medium-high heat, cook the onions and salt in the oil, stirring often, until very soft and beginning to caramelize, 12 to 15 minutes.
- Add the garlic, coriander, thyme, and black pepper and stir for a minute. Stir in the water, squash, chickpeas, tomatoes, carrots, and bell peppers. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes.
- Stir in the kale, cover, and simmer for 5 to 10 minutes, until the greens are tender but still bright green. Stir in the basil and vinegar.
Note: About 1 pound of kale will yield 5 cups sorted (discard yellow or wilted leaves and large center stems), stemmed, and chopped kale.
Yield: 4 to 6 servings or about 8 cups