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Eat-Your-Veggies Vegetarian Stew

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“Easily made vegan by omitting the finely diced Romano or Parmesian cheese. *Many stores, including Trader Joes, sell cubed squash in the produce section”
READY IN:
1hr 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a Dutch oven or stockpotl add the garlic, onion, thyme, sage, salt, pepper, and herb blend. Cook, stirring, until flavors release, about 3 minutes. Add the riesling; cook, stirring 1 minute.
  2. Add the broth, parsnip, carrot, poatato, squash, and wild rice; heat mixture to a boil. Lower heat to a simmer; cook until vegetables soften, about 30 minutes.
  3. Add the green beans, tomatoes, and mushrooms; cook until all the vegetables and rice are tender, 15-25 minutes. Stir in the spinach; cook until slightly wilted, 1 minute. Ladle stew into bowls; add the cheese just before serving.

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