Winter Veggie Stew

This cozy and nourishing one pot meal is packed with veggies, pasta and vegan sausage. This go-to stew is perfect for a warming meal in fall and winter.

Prep Time10

Cook Time25

Servings: servings

Author: Kathy Patalsky

Equipment

large soup pot

Ingredients

2-3 tablespoon extra virgin olive oil
3-5 cloves garlic
1 medium red onion chopped
1 bunch celery chopped
1 bay leaf
1 cup carrots chopped
4 cups vegetable broth
1 cup water
1 Field Roast vegan sausage, sliced or substitute (beans, lentils..)
1 bunch flat-leaf parsley finely chopped
3 cups kale or spinach chopped
⅓ cup nutritional yeast
1 medium Russet potato peeled and chopped
1 cup pasta any variety
black pepper to taste

Instructions

Turn stove to high. Add the olive oil to your large soup pot.
Add in the onion, garlic, bay leaf and celery. Cook on high for 2-3 minutes, stirring ingredients every minute. You want the onion to caramelize a bit and the onion to toast to also caramelize the flavor a bit.
Add in the veggie broth, water, potato, carrots, parsley, nutritional yeast, vegan sausage and pasta. Bring to a boil. Cover pot with lid and reduce heat to medium-low. Cook, covered for about 15 minutes.
Simmer the soup on medium, lid off, for another five minutes to thicken the consistency. The pasta should be cooked by now, all the veggies tender. At this point you are just developing the flavors a bit more.
Add in the spinach or kale and optional black pepper. Stir the greens into the soup. Cover the lid one more time and bring soup up to high - just a minute or so. The heat will quickly soften the greens.
Uncover lid and turn off heat. Serve warm. If desired: you can leave the soup on low, simmering for another ten minutes, covered to develop the flavors and soften the ingredients even more. This soup is delicious same day, as well as served as leftovers the next day.

Notes

If using beans instead of vegan sausage, add the beans more towards the end of the cooking time so that they do not get overly mushy.

Nutrition Estimate