Tuscan Stew

TUSCAN STEW lgk

I think you are really going to like this recipe. It’s perfecto for clean eaters, vegans, Paleo peeps, and all herbivores and omnivores. Delicious. Nutrient-rich. Simple. The artichokes, olives and curry mix with the fresh herbs and chard resulting in a rich, uber-flavorful hearty meal.

TUSCAN STEW

Ingredients:

  • 1 qt stock (veggie or chicken recommended)
  • 1 can artichoke hearts (drained and roughly chopped)
  • 1 medium onion (small dice)
  • 1-2 garlic cloves (minced)
  • 1/2 -1 can olives (drained)
  • 3 red potatoes (medium dice) — swap with about 1/2 of sweet potato (chopped) if you aren’t eating potatoes
  • 1/4 bunch chard (chopped fine, I use the food processor)
  • 1/4 cup total of fresh herbs (chopped fine, I use the food processor) — recommend some combination of oregano, thyme, rosemary, basil, sage
  • 15-20 oz canned chopped tomatoes — depending on how tomato-ey you like your soups
  • 1t salt
  • 1t curry
  • 1T EVOO
  • 1 cup shredded/cubed baked chicken (OPTIONAL)

DIRECTIONS:

  1. Sauté onion and garlic in EVOO in a medium-sized pot until onions are translucent.
  2. Add in stock and the remainder of the ingredients.
  3. Simmer until the potatoes are soft if you are in a rush. Longer if you have more time (up to an hour or so.) This stew is even better as leftovers the following day, when all the flavors meld together beautifully.
  4. Taste before serving. Add a little more salt until it “sparkles.”
  5. Garnish with a touch of grated Parm cheese or a pinch of the fresh finely chopped herbs.

Enjoy!!

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6 thoughts on “Tuscan Stew

  1. Thanks for sharing Jenn! I do love this stew, and it’s great eating it as a hearty meal in the winter without worrying about putting on extra pounds. :)

    • I let the soup cool on the stovetop for 30 minutes or so. Then, using a ladle, I spoon the thicker bottom portion into quart jars, filling them about half full. (The recipe makes about 2 quarts total.) Then I pour the remainder of the soup over the top to fill them up. I usually let them cool a little longer on the counter (another 30 minutes) and then put the lids on and take them to the refrigerator. The best thing to do would be to place them in an ice bath once the lid is on to bring the temperature down. The jars of stew are then kept in the refrigerator until needed and can safely be consumed within the week.

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