Spring Vegetable Stew

Another good one from Food and Wine.

This is a great recipe to mess around with and substitute things as desired. For example, I usually use pinto beans instead of cranberry beans or fava beans, and I always substitute greek yogurt for the cream.

Here's a little secret - add a couple parmesan cheese rinds to the soup and let them cook with the stock. Remember not to eat them. Ick. :)

¼ lb white asparagus, cut into 1 in lengths

1 c pinto beans (fresh cranberry beans 4 oz shelled or 1 lb in the pod)

2 T olive oil

20 thin scallions, chopped

¼ lb beech mushrooms

salt

3 small to medium potatoes (6 2 in diameter white turnips), cut into wedges

2 medium carrots, cut into 1 in sticks

1 6 oz zucchini halved, cut into ½ in slices

½ t grated lemon zest

1 t lemon juice

1 small romaine heart, cut into 2 in pieces

2 T plain greek yogurt

2 ½ c stock (vege or chicken broth)

½ c water if needed

1 T chervil (italian parsley)

Cook asparagus in salted water (or steam) for about 4 mins.

Transfer to a bowl.

Cook pinto beans (if using canned, steam for about 5-7 mins. if using fresh, cook in water for about 40 minutes)

When done, transfer to bowl.

Meanwhile, heat olive oil.

Cook scallions for about 1 minute.

Transfer to bowl.

Add oil if needed, and cook mushrooms. Season with salt.

Cook till browned and tender.

Transfer to bowl.

Add more oil if needed, and cook potatoes and carrots. Season with salt.

Cook for a couple minutes.

Add 1 c of stock. Cook for 15 mins, covered on med-low heat.

Add ½ c of stock. Cook for 10 mins.

Add ½ c of stock and zucchini. Cook for 4 mins.

Add remaining stock, lemon juice and zest, and lettuce. Cook for less than a minute till lettuce wilts and then stir in yogurt.

Add the ingredients from the bowl to the stew, and simmer briefly till heated through.

Garnish with chervil and serve.