Vegetarian Stew

2-3 tbs. Olive oil

2 Leeks Thinly Sliced (whites only)

1 Shallot Thinly Sliced

3 Cloves of Garlic Crushed

3 Roma Tomatoes Chopped

1 Zucchini Sliced (1/2” thick)

1 Large Red Potato Chopped into 1/2” chunks

8-10 Spears of Asparagus Sliced (1” thick)

1 Bay Leaf

1 Tsp Dried Thyme

3 Cups Vegetable Stock

1/2 Cup Heavy Cream (or non dairy substitute)

1 Tbs Mustard

1/2 Cup Green Peas

1 Can Butter Beans (drained and rinsed)

1 Large Handful of Spinach

In a dutch oven or large soup pot heat olive oil on medium heat. Add leeks and shallot and sauté for 2-3 minutes until starting to soften and slightly brown. Next and garlic and chopped tomatoes and sauté for another 2-3 minutes. Next add zucchini through to mustard and stir to combine. cook covered until vegetables are tender (approximately 12 minutes). Turn off heat and stir in green peas, butter beans and spinach. Cover again and let sit for 2-3 minutes until peas are tender and spinach has wilted. Serve immediately or Stores well in the refrigerator for up to 5 days. This vegetarian stew serves 4