Farmer’s Market Stew

September 30, 2015 by Rebecca Ryan (Leave a Comment)


This dish is a hearty stew made with all things fresh from the farmer’s market, with the exception of the white beans and the stock.  Although I own plenty of cookbooks, I was surfing the web the other day looking for some vegetarian inspiration.  Although I didn’t actually make or follow any particular recipe, one picture of a vegetable stew set the light bulb off and the what’s for dinner question was answered.   I posted a quick pic of this on my Facebook page and got a few requests for the actual recipe.  Although I didn’t actually write anything down while making it, the measurements below should be pretty close.  This stew is vegetarian, vegan and gluten-free.

Farmer's Market Stew
Recipe type: vegetarian, vegan, gluten free
Prep time: 
Cook time: 
Total time: 
Serves: 2 with leftovers
  • 5-6 medium farm-fresh tomatoes, cut into chunks
  • 1 large garlic clove, diced
  • Extra virgin olive oil
  • ½ large yellow onion
  • 2 small ----- potatoes, skinned and diced
  • ½ of a yellow squash, diced
  • 1 ½ - 2 cups kale, deveined and chopped (I used curly kale)
  • 1 can northern beans, rinsed, drained
  • About 1 - ½ cups organic, low sodium vegetable (or chicken) stock
  • Pinch of saffron
  • 1 small sprig of fresh rosemary
  • Kosher or sea salt
  • Fresh black pepper
  • Grated parmesan cheese for garnish, if desired (omit if vegan)
  1. Preheat oven to 400 degrees
  2. Toss the tomatoes and garlic with about 2-3 teaspoons extra virgin olive oil, salt and fresh black pepper.
  3. Roast for about 45 minutes.
  4. In a stew pot, saute onion in about 3 teaspoons extra virgin olive oil for about 7 minutes.
  5. Add the diced potatoes and saute for another few minutes.
  6. Add a pinch or two of saffron threads, salt and pepper and continue to saute.
  7. Add the diced squash and cook for a few minutes. Then add the roasted tomatoes with all of the juices.
  8. Mix well. Add the stock and let that heat through. Add the drained/rinsed beans, the chopped kale and the fresh rosemary sprig. Also add a little more salt and pepper.
  9. Give everything a good stir and cook uncovered over medium heat for about 15 mins. Turn heat to low for 5 mins, remove rosemary and serve.


Category: Dinner, Lunch, Vegan, Vegetarian

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