Chunky Tuscan Vegetable Stew

This stew is a delicious warming meal for a winter night. Oregano and chili add the perfect depth and flavor to this savoury dish. Topped with salmon and brown rice, you have a nutritious and balanced meal!

Serves 1

You will need:

• coconut oil for pan
• 1/8 cup chopped onion
• 1/2 chopped garlic clove
• 1/2 can diced tomatoes
• 1 small yellow summer squash
• 1 small parsnip
• handful fresh green beans
• 2 cups baby spinach
• 2 basil leaves
• 1 tsp oregano
• 1/8 tsp chili powder
• 2 tbsp red wine vinegar
• enough water to cover vegetables

• salmon filet
• cooked brown rice

Directions:

In a medium sauce pan, melt coconut oil and add onion and garlic over medium low heat, letting them sweat until translucent, about 5 minutes.

Meanwhile, chop your squash, parsnip, and green beans roughly into chunks.

Add the diced tomatoes, squash, parsnip, green beans, oregano, chili powder, red wine vinegar, and basil to the pot and stir well. Add enough water to just cover the vegetables, and increase the heat to medium. Allow the stew to simmer until the vegetables are soft, about 20 minutes. Add the spinach last and stir until wilted.

Drain excess juice and serve with salmon and a side of brown rice!

You could easily make this vegan/vegetarian by adding any bean to the stew and increasing the water accordingly. I think chickpeas would be delicious!!

Enjoy :)