This past weekend, the weather was crisp and cool and I had an itch to make some fall comfort foods. I love to cook fresh meals in the summer, but it’s nice to throw together something filling and hot as well—something that you can feel warming your insides.
First, I baked a few loaves of Pumpkin Banana Avocado Bread to celebrate National Pumpkin Day on Monday. It was a hit at work – I’d highly recommend making this if you’re looking for a recipe sans butter and low in sugar.
Then, I had an idea to make a veggie stew of some sorts. I had some fresh mushrooms, zucchini, and spinach, and I knew I wanted to include white beans, so it kinda came together from there. And Jeff devoured it so that’s always a good sign. 🙂
Mushroom, Spinach, Zucchini and White Bean Stew
6 garlic cloves, minced
2 zucchini, diced
2 cups spinach (can swap kale if you prefer)
1/2 red onion, sliced
2 cups mushrooms, sliced
2 cups veggie broth
1/2 cup orzo pasta, pre-cooked according to box
1 can of white beans, rinsed and drained
1/2 cup of Parmesan cheese
Pinch of Sugar in the Raw
Garlic powder, salt & pepper, paprika to taste
Add olive oil and minced garlic to a large pot and turn on medium high. Add in mushrooms and zucchini and saute until soft. Add white beans, spinach, and veggie broth and cook until spinach is wilted. Add the pre-cooked orzo and 1/4 cup of Parmesan to the stew and stir. Season with salt & pepper and paprika to taste. Set to cook on low. In a small saute pan, add a little olive oil, sliced red onions, and a few pinches of Sugar in the Raw (you can also carmelize without the sugar, but I like the bit of sweetness). Cook until carmelized, about 5 minutes. Bowl the stew and top with carmelized red onions and sprinkles of Parmesan cheese. Enjoy! 🙂