Veggie Stew

INGREDIENTS:

• 1 medium yellow onion, chopped
• 3 stalks of celery, diced up
• 1 large carrot diced, or several baby carrots diced up
• 3 cloves garlic, minced
• 1 TBL extra virgin olive oil
• 1 bay leaf (fresh or dried)
• 2 medium zucchini, cubed
• 1 yellow squash, cubed
• handful of mushrooms, any type, chopped rough
• 1 can low-sodium diced tomatos with juice
• 4 C chicken broth (veggie would work, too)
• 8 oz brown rice fusilli pasta
• 8 oz frozen edamame

1. Heat stock pot or dutch oven over medium heat for 5 minutes. Put in olive oil, onions, celery, carrots, garlic and bay leaf. Cook down about 5 minutes until just starting to soften.
2. Add the rest of the veggies and cook 5 more minutes, stirring occasionally. Toss in tomatoes and chicken broth. Let come to a boil, then add pasta.
3. Simmer for 10 minutes, or until pasta is done and soup thickens a little. Toss in the edamame and let it go another 5 minutes to warm through. Dig out the bay leaf, and serve it up~!
4. I loved this recipe. I added no salt or pepper while cooking, the bay leaf and the starches from the pasta flavored it plenty, along with all those veggies~!!
5. The edamame gives you some protein, although you could certainly toss in some cubed chicken breast if you wanted.