Tuscan Squash Stew:
3 TBS Vegetable Oil
1 Vidalia Onion, Diced
3 Garlic Cloves, sliced.
2 TBS Tomato Paste
1/4 tsp Red Pepper Flakes
2 C Dried Chick Peas, rinsed
1 Pound of Butternut Squash, peeled, cut into medium sized cubes.
1 Bunch of Swiss Chard. Remove the stems and cut them into pieces. Reserve the leaves (roughly chopped) to be added at the end of cooking.
1 Piece of Parmesan Cheese Rind plus Grated Fresh Parmesan Cheese for Garnish.
Sea Salt and Pepper to taste.
Crusty French Bread for serving.
In a large skillet on medium high heat:
Heat the Vegetable Oil.
Cook until soft for 5 minutes.
Red Pepper Flakes
Cook for 1 minute.
Add 1/2 C Water.
Scraping any of the browned bits.
Transfer to a 6 quart slow cooker.
Swiss Chard Stems only. (leaves will be added at the end)
Parmesan Cheese Rind.
Salt to taste.
Add: 7 C Water.
Stir and cover.
Cook on low for 8 hours.
Add the Swiss Chard Leaves and continue to cook, covered for 10 more minutes.
Season again, to taste with Salt and Pepper.
Discard the Cheese Rind.
Serve in large soup bowls topped with Grated Parmesan Cheese.
Garnish with pieced of Crusty French Bread Slices.
Peace in the Kitchen!
|Sautéed Onion and Garlic.|
|Add Tomato Paste!|
|Add Onions and Beans to the Crock Pot.|
|Add Squash and Swiss Chard stems.|
|At this point, it's covered and cooked on low|
for 8 hours.
|The Soup is done!|