veggie stew

  • 5 cups vegetable stock
  • 3 cups water
  • 1 can sweet corn (no salt added)
  • 1 can diced tomatoes (fire-roasted)
  • 1 can pinto beans
  • 3/4 cup Israeli couscous
  • 3/4 cup elbow pasta
  • 1/2 cup Marsala cooking wine
  • 4 large cloves garlic, chopped
  • 1 package (about 12 ounces) frozen spinach
  • Salt & pepper to taste
  1. In a large stock pot, combine the vegetable stock and water. Heat on medium-high until bubbling (but not boiling).
  2. Drain – but do not rinse – the corn, tomatoes, and beans. Add them to the pot, as well as the couscous and elbow pasta. Heat on medium-high heat for approx. 10 minutes.
  3. Check to see if the pasta & couscous are getting soft. Then add cooking wine and garlic chunks, and turn the heat down a bit. Cook for another ten minutes.
  4. Add the frozen spinach, stirring occasionally until it is fully incorporated (and not a frozen brick!).
  5. Add salt and pepper. Cook on low heat until ready to serve.