Cozy Minestrone Stew


You’re probably like all this girl eats when the temperatures dip are soups, stews, and porridge and you would be pretty bang on with that statement. This super easy one pot wonder, budget friendly, protein packed, almost clean out the fridge meal has been my go-to during this busy season. I top mine with nuts for an extra crunch, sourdough for dipping, and an extra drizzle of siracha for the spicy kick.

Being a busy gal these kind of dishes are the only thing that saves me from a food rut. I make them up one night and they last me for lunch and dinner for a few days. I’m the kind of person who could eat the same thing for lunch and dinner and not complain about it, so my dutch oven is my go-to these days!

The longer days are making it somewhat harder to muster up energy to cook as well, so it’s only fitting to make warming stews that come together in a matter of minutes, soothing for the soul, and hardy as heck.

On another note, I know this time of the year can be challenging for some, getting out of bed with the lights still on to greet you in the early hours, the colder temps, and the shorter days can bring anyone down including myself. Try to find light in every day, express gratitude for yourself and others, even in the depths of a hectic season. I am challenging myself to find more space mentally and physically to allow myself to grow into this new chapter of my life. As such I have integrated more self development into my daily life and plan to continue to do so into the future and beyond. Stay cozy out there!

I hope you enjoy the recipe and enjoy the rest of this week!

Emma xo

Print the recipe HERE

Cozy Minestrone Stew

Makes: 4-6 servings

  • 2-3 Tbsp Olive Oil

  • 1/2 yellow onion (diced)

  • 2 cloves garlic (minced)

  • 3 carrots (diced into slices)

  • 2 parsnips (diced into slices)

  • 1-2 ribs of celery (sliced)

  • 1 zucchini (diced)

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 1 can diced tomatoes

  • 6 cups vegetable broth

  • 2 cups cubed butternut squash

  • 3 bay leaves

  • 1 cup brown rice pasta

  • 2-3 large handfuls chopped kale

Method: In a dutch oven over medium heat, add the olive oil, onion, garlic, and fry off until fragrant. Add the carrots, celery, parsnips, zucchini, basil, and oregano, continue to fry for about 5 minutes. Add the diced tomatoes, vegetable broth, butternut squash, and bay leaves. Cook over medium heat covered for 20-25 minutes, stirring frequently. Fold in the pasta noodles and kale. Cook for a further 15-20 minutes. Serve with sourdough and enjoy!

Food, LatestEmma HyslopComment