I call this “leftover stew” because I literally threw it together one Friday night with all my leftovers from the week. I chopped up some unused veggies, added some beans and chicken, and it became a lovely, nourishing stew. Any variation of veggies would work and it is a great way to use your unconsumed food from the week.
Fall Vegetable Stew
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 teaspoon finely chopped sage (about 4 leaves)
- 2 cloves garlic, minced
- 1 acorn squash, peeled and chopped into 1½ inch pieces
- 2 carrots, peeled and chopped into a ¼ inch dice
- 1 cup sliced crimini mushrooms (about ¼ inch thick), optional
- 1 15 ounce can cannellini beans, drained and rinsed
- 2 cups chicken or veggie stock
- 1 15 ounce can crushed tomatoes
- 2 cups shredded chicken breast (either from a rotisserie chicken or boiled chicken beasts)
- 1 teaspoon salt
- fresh ground pepper
- Heat olive oil in a heavy cast iron pot over medium heat.
- Add the onion and cook until soft about 5 minutes.
- Add the garlic and sage and cook 2-3 more minutes.
- Add the squash, carrots and mushrooms (if using) and cook another 5 minutes.
- Add the stock, tomatoes, salt and pepper and stir well. Bring to a boil, reduce heat to a simmer and cook for about 30 minutes, until vegetables are soft.
- Add rinsed beans and shredded chicken and cook another 10 minutes.
- Serve in large bowls.
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