Tuesday, January 18, 2011

Italian Veggie Stew

I was watching food network yesterday. Our heater was broken and I was waiting for the electrician, it was super cold in the house and I saw Rachael Ray making this stew. I was freezing and it looked awesome. This is technically my recipe, being added and subtracted ingredients to make it WLS friendly. I made this tonight, my "I'm not picky, as long as it's meat" husband ate 2 bowls. I consider it a success

  • about 2 Tablespoons extra virgin olive oil
  • 1 bay leaf
  • 2 cloves chopped garlic
  • 2 onions, sliced
  • 2 large parsnips OR carrots, peeled and chopped (the original recipe called for potatoes)
  • 1 eggplant, chopped
  • 1 zucchini, chopped
  • 1 bell pepper, seeded and chopped
  • Salt and pepper
  • 1 (28-ounce) can fire roasted diced tomatoes
  • 1 cup stock, chicken or vegetable
  • 1 teaspoon dried basil, rosemary, and parsley each
Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Drop in this order: parsnips/carrots, eggplant, zucchini, and bell pepper. Season with salt and pepper after you add each ingredient, cover and cook 20 minutes, stirring occasionally. Uncover and add tomatoes and stock and herbs and cook 15 minutes more, to heat through. Add parm cheese on top. This is soooo good with so little calories and fill you up. Add as a side to your protein!

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