Slightly North

We made this tonight:


1 small Onion, chopped into bite sized pieces
1 carrot, chopped into bite sized pieces
3 ribs celery, chopped into bite sized pieces
1 parsnip, chopped into bite sized pieces
3 cloves garlic, rough chop
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1 can peeled and chopped tomatoes
1.5 tablespoon tomato paste
2 tablespoons fresh thyme leaves
1 large sprig fresh rosemary
1 bay leaf
16 ounces vegetable stock or broth
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4 or 5 yukon gold potatos
1 can chick peas, rinsed
1 zucchini, cut into bite sized pieces
salt and pepper to taste
olive oil

1. Heat a large pot over medium heat
2. Add enough olive oil to coat the bottom of the pot
3. Sweat the chopped vegetables for about 5 minutes or until the onions are translucent
4. Add some salt and pepper (go easy on the salt for now)
5. Add the garlic and cook for another 2 minutes
6. Add the tomatoes, tomato paste, herbs, and stock
7. Bring to a simmer
8. Add potatos
     - Note: Add more stock or water to cover all ingredients
9. Simmer until potatos are cooked through
10. Remove bay leaf and rosemary, discard
11. Add chick peas and zucchini
12. Cover and simmer for about 10 minutes or until the zucchini is soft
13. Add salt and pepper to taste

Serve with crusty italian bread!

We came up with this based on another stew we have been making lately. I think the next time we try this, it will be without the parsnip and maybe another kind of bean.