A couple of weeks ago Marc and I celebrated our second anniversary, and being the sweet and thoughtful husband he is, he gave me this cast-iron pumpkin Staub cocotte (p.s. coccotte is a fancy word for casserole dish that can be used on the stove or in the oven). Not surprisingly, I love, love, LOVE it and used it the second it was delivered after being on backorder for a couple of weeks.
With the fall-theme from the pumpkin cocotte, I set out to make a fall stew. I mean, what screams fall more than a comforting pot of stew? Not much, I tell ya. With a bounty of squash, root veggies, and chard from the farmers market, I came up with this butternut squash, quinoa, and swiss chard stew.
There isn’t anything complicated or fancy about this stew – just a load of fresh veggies, cooked up with some fresh herbs, quinoa, and chickpeas, and ultimately topped with some grated Parmesan cheese. I don’t cook much with swiss chard but it’s colors were calling me at the farmers market and I just couldn’t resist. I’m so glad I picked up a bunch because I absolutely love it. If you’re not a fan of swiss chard or can’t find it at your grocery store, kale or spinach would work well in this stew.
Whatever green you use, this soup is going to be just what you crave after coming inside from a chilly fall day!
- 2 tbsp olive oil
- 2 stalks celery finely chopped
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 small butternut squash peeled de-seeded and cubed into bite sized pieces
- 2 cups fresh green beans cut into ~1" pieces
- 1 can garbanzo beans
- 1 14 oz can crushed tomatoes
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- salt and pepper to taste
- 1/2 cup dry quinoa
- 4 cups vegetable broth
- 3 stalks swiss chard chopped
- In large soup pot or dutch oven, heat olive oil over medium-high heat.
- Add celery and onion. Season with salt.
- Cook 5-7 minutes, until they are starting to soften.
- Add garlic and butternut squash, and cook another 5 minutes, stirring frequently.
- Add green beans, garbanzo beans, tomatoes, spices, quinoa, and broth.
- Bring to a boil, reduce heat, and let simmer until squash is tender and quinoa is sprouted, about 15-20 minutes.
- Add chard and stir well and cook another 1-2 minutes, until chard is wilted.
- Season with salt and pepper.
- Serve, preferably with shredded Parmesan cheese, and enjoy!