Cheesy Herbed Winter Vegetable Stew
This stew is a true winter warmer and it’s a healthy gourmet delight, too! Il Villaggio Provolone Piccante features a sharp and nutty profile that adds a hearty flavor to the vegetables and herbs. One serving of this stew provides more than half of the recommended daily vegetable intake.
Ingredients
- 2 large onions, chopped
- 3 Tbsp. oil
- 1 lb. baby carrots
- 6 large parsnips, cut into 1″ pieces
- 1 32 oz. carton chicken broth
- 1 14 oz. can vegetable broth
- 8 oz. fennel bulb, cut into ½” pieces
- 1 ½ Tbsp. dried oregano
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 8 oz. brussels sprouts, quartered
- ¾ chopped fresh chard or kale, cut into ½” pieces
- 3 oz. Il Villaggio Provolone Piccante Cheese, shredded (1cup)
At a glance
Recipe type: Dinner
Cuisine: Italian
Instructions
- In a large pot, cook and stir chopped onion in hot oil until tender, about 2 minutes.
- Add the next three ingredients, one at a time, stirring for one minute after each addition.
- Add broth and oregano, bring to a boil and add fennel. Do not stir. Cover and simmer 30 minutes or until vegetables are tender.
- Remove and puree 2 cups stew, then stir it back into the pot with salt and pepper.
- In a large pot fitted with a steamer basket, steam Brussels sprouts and chard separately until soft. Stir them into stew, and top with cheese just before serving. Makes 14 ½ cups.
