Stew of the Wild

 

The name is lame, I know. I couldn't come up with anything more creative and the wild has just been calling me lately. So there you have it.

1 tbsp Olive oil

4 Leeks; prepared, cut lengthwise an chopped into half moons.

3 Garlic cloves; chopped

5-6 Cups low-sodium vegetable stock

1 tbsp Low sodium soy sauce

1 tbsp Fresh ground black pepper

1 tsp Garlic powder

3 Small purple potatoes; chopped into fourths

3 Small red potatoes; chopped into fourths

4 Small yellow potatoes; chopped into fourths

2 Handfuls fresh spinach

6 Cremini mushrooms; chopped into fourths

1 Cup fresh French beans

5-6 Baby zucchini; halved lengthwise

1 cup Pasta

Begin by melting the oil over medium heat in a large stock pot. Add in leeks and garlic cloves. Cook covered until leeks are tender (DON’T BURN!). Next add in 4 cups vegetable stock, soy sauce and spices. Let simmer covered for 5 or so minutes (releases flavors). Next add in potatoes. Reduce heat and simmer for 15mins, covered. Add spinach. Remove half the batch and blend- then add back to pot. Turn heat back up to medium high and add in mushrooms, French beans, zucchini and pasta (I chose whole grain penne. So if you’re using a lighter pasta, add vegetables first and cook for a bit before adding in the pasta). Cook until all vegetables and pasta are cooked. Voila!