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Hearty Vegetable Stew

This wonderful fall stew is truly a "throw it in a pot and you're done" meal; it accompanies the muffulettas nicely. Use bigger bowls if this will be a main course.

Recipe by Rori Trovato; photo by Luca Trovato

Vegetables

Soups & Stews

Ingredients

1 medium butternut squash, peeled, seeded and cut in 1/4-inch pieces; 2 cups		8 small mushrooms sliced, about 1 1/2 cups
1 pound small baby potatoes, cut in half (about 2 cups)		3 cloves garlic, chopped
1 small onion, cut into small dice		2 vegetable bouillon cubes
2 stalks celery, cut into small dice		6 cups water
2 large carrots, cut in half lengthwise, then cut crosswise into 1/4-inch slices

directions

Total:

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1
In a large pot, combine all the ingredients
2
Bring to a boil, then reduce to a simmer and cook for 25 minutes
3
Season with salt and pepper to taste
4
It's best made a day in advance, reheated and kept in thermoses for transportation
5
Serve hot in small ceramic cups.

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