Winter Vegetable Stew

Reminiscent of a minestrone soup minus the pasta. The tomato herb soupy base is there as well as root vegetables and an ample amount of parsnips make this wintery stew hearty and substantial. 

  

Winter Vegetable Stew 

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Serves 4 to 6

1 tablespoon olive oil

2 leeks, trimmed and thinly sliced

4 parsnips, peeled and roughly chopped

2 celery ribs, roughly chopped

2 carrots, peeled and roughly chopped

2 cups (500ml) low sodium vegetable stock

14 oz (410g) can cannellini beans, rinsed and drained

14 oz (410g) can low sodium diced tomatoes

2 tablespoons tomato paste

1 tablespoon soy sauce

2 bay leaves

1 - 2 tablespoons dried oregano 

Preheat oven to 350ºF (180ºC) 

Heat oil in a large stockpot on medium-high heat. Sauté leek, rutabaga, celery, carrot and onion for about 4 to 5 minutes, until the onion is soft.

Add the vegetable stock, cannellini beans, diced tomatoes, tomato paste, soy sauce, bay leaves and oregano. Bring mixture to a boil, then transfer to a large casserole dish.

Bake, covered for about 20 minutes and then uncover and bake a further 10 minutes.

Serve with slices of rustic bread.  

Notes: you can use 2 rutabaga, peeled and roughly chopped, instead of parsnips.