Fall Vegetable Stew
 
 
Serves: 4
Ingredients
  • 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
Instructions
  1. Heat olive oil in a heavy cast iron pot over medium heat.
  2. Add the onion and cook until soft about 5 minutes.
  3. Add the garlic and sage and cook 2-3 more minutes.
  4. Add the squash, carrots and mushrooms (if using) and cook another 5 minutes.
  5. 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.
  6. Add rinsed beans and shredded chicken and cook another 10 minutes.
  7. Serve in large bowls.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2015/12/09/winter-chicken-vegetable-stew/