Eat-Your-Veggies Vegetarian Stew

• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• 1 large onion, diced
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh sage, minced
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon dried Italian herb seasoning
• 12 cup riesling wine or 12 cup dry vermouth
• 2 (14 1/2 ounce) cans vegetable broth
• 1 parsnip, diced
• 1 carrot, diced
• 1 russet potato, peeled and diced
• 1 small butternut squash, peeled and diced*
• 12 cup wild rice
• 12 cup green beans, diced
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 cup cremini mushrooms or 1 cup button mushroom, chopped
• 12 cup chopped Baby Spinach
• 12 cup finely diced romano cheese or 12 cup parmesan cheese

1. Heat the oil in a Dutch oven or stockpotl add the garlic, onion, thyme, sage, salt, pepper, and herb blend.
2. Cook, stirring, until flavors release, about 3 minutes.
3. Add the riesling; cook, stirring 1 minute.
4. Add the broth, parsnip, carrot, poatato, squash, and wild rice; heat mixture to a boil.
5. Lower heat to a simmer; cook until vegetables soften, about 30 minutes.
6. Add the green beans, tomatoes, and mushrooms; cook until all the vegetables and rice are tender, 15-25 minutes.
7. Stir in the spinach; cook until slightly wilted, 1 minute.
8. Ladle stew into bowls; add the cheese just before serving.

vegetable oil, garlic, onion, fresh thyme, fresh sage, salt, fresh ground pepper, riesling wine, vegetable broth, carrot, russet potato, butternut squash, wild rice, green beans, tomatoes, cremini mushrooms, spinach, romano cheese

Taken from www.food.com/recipe/eat-your-veggies-vegetarian-stew-278718 (may not work)