Serve this nutritious vegetarian stew of carrots, celery, parsnips, butternut squash, and canned white beans over long-grain brown rice.
2tablespoons olive oil3large carrots, cut into ½-inch dice2stalks celery, cut into ½-inch dice3medium parsnips, cut into ½-inch dice¾pound peeled, seeded butternut squash, cut into ½-inch dice1can (15 ounces) Great Northern or other white beans, drained1can (14 ounces) diced tomatoes 3cups vegetable stock2tablespoons tomato paste1teaspoon chopped fresh rosemary1tablespoon chopped fresh thymeSalt and pepper, to taste
1. In a soup pot over medium-high heat, heat the oil. Add the carrots, celery, and parsnips. Cook, stirring occasionally, for 10 minutes or until the vegetables begin to brown.
2. Add the squash, beans, tomatoes, stock, tomato paste, rosemary, half of the thyme, salt, and pepper. Bring to a boil, lower the heat, and cover the pan. Simmer for 30 minutes or until all the vegetables are tender. If the stew seems dry during cooking, add more liquid. Taste for seasoning and add more salt and pepper, if you like.
3. Ladle the stew over rice and garnish with the remaining thyme. Jean Kressy