Veggie Stew

• 5 cups vegetable stock
• 3 cups water
• 1 can sweet corn no salt added
• 1 can diced tomatoes fire-roasted
• 1 can pinto beans
• 3/4 cup Israeli couscous
• 3/4 cup elbow pasta
• 1/2 cup cooking wine Marsala
• 4 cloves garlic chopped
• 12 ounces frozen spinach
• salt
• pepper

1. 1. In a large stock pot, combine the vegetable stock and water. Heat on medium-high until bubbling (but not boiling).
2. 2. Drain - but do not rinse - the corn, tomatoes, and beans. Add them to the pot, as well as the couscous and elbow pasta. Heat on medium-high heat for approx. 10 minutes.
3. 3. Check to see if the pasta & couscous are getting soft. Then add cooking wine and garlic chunks, and turn the heat down a bit. Cook for another ten minutes.
4. 4. Add the frozen spinach, stirring occasionally until it is fully incorporated (and not a frozen brick!).
5. 5. Add salt and pepper. Cook on low heat until ready to serve.

vegetable stock, water, sweet corn, tomatoes, pinto beans, couscous, elbow pasta, cooking wine marsala, garlic, frozen spinach, salt, pepper

Taken from www.yummly.com/recipe/Veggie-Stew-1692724 (may not work)