January brings us a month of health and wellness going into the New Year. What better way to embrace a healthy attitude than with a hearty stew that’ll have your stomach full of fresh, flourishing ingredients. This Mediterranean Stew makes substantial use of farm-grown vegetables, homemade marinara sauce, and plenty of seasonings. Lose yourself in the comforting flavors of cannellini beans, carrots, tomatoes, onion, and kale. It’s a warm dish that’s perfect to hide away from the winter weather as you curl up with a classic novel or a glass of wine.
Mediterranean Stew Recipe
INGREDIENTS
1 tablespoon butter
2 medium sized carrots, cut into slices from Marshall’s Heritage Farm
1 yellow onion, diced
1 sprig fresh rosemary
3 cloves of garlic, minced
1 small shallot, minced
2 bay leaves
1 sprig fresh thyme
1 jar Tomato Bruschetta from Tait Farm
2 quarts vegetable broth
1 jar Marinara sauce from Alla Famiglia
1 can cannellini beans
1/2 cup fresh basil, chopped
1 bunch Lacinato kale, chopped from Clarion River Organics
INSTRUCTIONS
- In a large soup pot add butter, carrots, garlic, onion, shallot, bay leaves, rosemary, and thyme. Cook for a few minutes letting the carrots and onion brown slightly.
- Add vegetable broth, tomato bruschetta, marinara sauce, and cannellini beans. Simmer for roughly 1 hour, making sure the carrots are cooked through.
- Add chopped kale and basil and simmer just until wilted. Serve.
*This soup is amazing leftover… maybe even better the next day!
Recipe and Styling by Anna Franklin / Photography by Dave Bryce
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