Savory Butternut Pinto Plum Tomato Stew

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large yellow onion
• 2 medium carrot
• 2 celery ribs
• 4 cloves garlic
• 2 cans pinto beans
• 1 can plum tomatoes
• 2 tbsp tomato paste
• 2 cups butternut squash
• 4 cups herb broth
• 1 tsp oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 bay leaves
• 5 oz spinach
• 0.25 cup parsley
• to taste salt
• to taste black pepper

Instructions

1. 1Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 8-10 minutes. Add garlic and cook for 1 minute more.
2. 2Stir in tomato paste, oregano, cumin, and smoked paprika. Cook for 1 minute. Add pinto beans, crushed tomatoes, butternut squash, herb broth, and bay leaves. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is tender.
3. 3Remove bay leaves. Stir in fresh spinach until wilted. Season generously with salt and black pepper.
4. 4Ladle into bowls and garnish with fresh parsley.