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butternut squash, quinoa, and swiss chard stew

Author: Taylor Ellingson

Ingredients

  • 2 tablespoon 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 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary
  • salt and pepper to taste
  • ½ cup dry quinoa
  • 4 cups vegetable broth
  • 3 stalks swiss chard chopped

Instructions

  • 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!