Sounds like a Winter Dish? … yes
Sick of Salads?… well try this
I felt like a concoction of Vegetables because Salads were wearing a bit thin so I created this dish. You would consider a Stew a Winter Dish but I have found this recipe to be perfect for Summer, light, tasty and refreshing.
As an added bonus, you’re including all those very important Vegetables, the Kids won’t realise they are eating them because it tastes so good. Our Daughter has two little Girls, she buys Diamond Dinosaur Pasta Shapes which they love. A game is played while they are eating, sounds of Dinosaurs can be heard, “look at me I’m a Tyrannosaurus Rex”, says the four year old. Bless their fertile imaginations.
The Diamond Pasta Shapes are not Gluten Free.
Accompany the Stew with a some sort of Gluten Free Bread sliced or pulled apart, a glass of Wine and you have a really quick tasty meal.
I would call this a “Weekend Meal”, what’s left over you can reheat and have for Lunch the next day on some yummy Grainy Gluten Free Toast with maybe a soft runny poached Egg on top.
Vegetable Stew
- 2-3 tablespoons Olive Oil
- 1 Onion, chopped
- 2 Carrots, chopped and diced
- 2 Stalks of Celery, sliced
- 1 Leek, sliced or 2 Spring Onions, sliced
- 2 Kumera, sliced
- 1 cup frozen Peas and Corn
- 1 cup frozen or fresh Beans
- 1 cup Zucchini, sliced then halved
- 2 cups Vegetable Stock
- 400g can Tomatoes, I used Watties Italian Style Tomatoes
- 1 can Chickpeas or Cannelline Beans, Butter Beans, Four Bean Mix
- 2 cups Gluten Free Pasta, I used Buontempo Buon Appetita Rice Spirals
- Salt and Black-peppercorns to season
- Parmigiano Reggiano to garnish, grated
- fresh Thyme Leaves
Heat the Oil in a Frying Pan.
Add the Onion, Carrots, Celery, Leeks or Spring Onions, Kumera and Thyme Leaves.
Cook for about 5-6 minutes, stirring often.
When the above Vegetables have softened a little add the Peas and Corn, Beans and Zucchini, cooking for another 3-5 minutes.
Stir in the Vegetable Stock and the can of Tomatoes.
Bring to the boil, then turn the temperature back so the mixture is just simmering.
Simmer gently for about 30 minutes, I put a lid on the Pan.
Add the Pasta and cook for about 7-8 minutes until Pasta is Al Dente.
Add the can of Chickpeas, season with Salt and Peppercorns, heat through.
Pour into a Serving Dish and garnish with the Parmigiano Reggiano then scatter some fresh Thyme Leaves over the top.
You can use grated Parmesan Cheese, this would be just fine.
Serves 4
