Eat-Your-Veggies Stew

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

1. Heat oil in a stockpot; add garlic, onion, thyme, sage, salt, pepper and herb blend.
2. Cook, stirring , until flavors release, about 3 minutes.
3. Add wine; cook, stirring 1 minute.
4. Add broth, carrots, potato, squash, and wild rice; heat mixture to a boil.
5. Lower heat to a simmer; cook until vegetables soften, about 30 minutes.
6. Add green beans, tomatoes and mushrooms; cook until 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 cheese just before serving.
9. Note: Many stores, including Trader Joe's, sell cubed squash in the produce section.

vegetable oil, garlic, onion, fresh thyme, fresh sage, fresh basil, salt, pepper, rosemary, riesling wine, vegetable broth, carrots, russet potato, butternut squash, wild rice, green beans, tomatoes, mushroom, romano cheese

Taken from www.food.com/recipe/eat-your-veggies-stew-283141 (may not work)