Prep time: 30 min | Cook time: 40 min | Ready In: 70 min
5 tablespoons olive oil
1-1/2 cups onion, chopped
2 tablespoons minced garlic
2 cups potatoes, unpeeled and cubed
1-1/2 cups carrots, diced
1 teaspoon dried thyme
1-1/2 cups zucchini or yellow squash, diced
1-1/2 cups green beans, chopped
2 cups broccoli, chopped
1-1/2 cups kale or spinach, chopped
1-1/2 cup green cabbage, chopped
1 cup beans (lima, kidney, cannellini, black coco, romano)
4 cups water
2 tablespoons tamari
2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 dry red wine
4 tablespoons flour
In a large soup pot, heat 3 tablespoons oil and saute the onions, garlic, potatoes, carrots and thyme. As the veggies get tender, add the zucchini/yellow squash, green beans, broccoli, kale/spinach and cabbage. Saute until these vegetables get tender.
Add the beans and the water. Simmer, covered, stirring occasionally.
Add tamari, seasonings and wine into the stew.
Meanwhile, in a skillet, heat the remaining oil. Brown the flour over medium heat. Slowly whisk in some of the soup water in order to form a paste, thinning to a smooth consistency. Add this to the soup.
Simmer covered, stirring, until veggies are tender and the stew is bubbly.
Serve with crusty bread and good cheese.