I got this recipe from watching Rachel Ray one day on Food Network. I love vegetables, and I love stew, so I thought, why not give it a try? It's quickly become one of my favorites to cook. Especially on a cold Seattle day!

Some people add some sort of sausage to the stew, but because I'm a vegetarian, I just like the vegetables. If you use meat, add it with the onions. Some people add beans. Just make sure they're cooked before you add them to the pot. You can also use what ever vegetables you have in the kitchen. Experiment a little. This recipe is very hearty and very forgiving!

Make sure you chop the vegetables close the stove and chop and drop, just like Rachel.

* a bunch of spinach
* 1/4 cup extra-virgin olive oil , plus some to drizzle
* 1 bay leaf , freshor dried bay leaf
* 2 garlic cloves , chopped
* 2 onions , sliced
* 2 large potatoes , peeled and chopped
* 1 eggplant , chopped
* 1 zucchini , chopped
* 1 red bell pepper , seeded and chopped
* salt , to taste
* fresh ground pepper , to taste
* crushed red pepper flakes , to taste (optional, for that extra zing)
* thyme, rosemary, oregano
* 28 ounces fire roasted diced tomatoes (from a can)
* 1 cup low sodium chicken broth or vegetable stock (we used low-sodium vegetable)
* 1/2 cup torn chopped fresh basil (10 to 12 leaves)or flat leaf parsley

one important note - salt as you go. add a little salt with each vegetable or you won't have enough
Add the olive oil to the pot, and chop the onions. Add the onions to the pot.
mince up the garlic - add to the pot
chop up the bell peppers - add to the pot
chop up the mushrooms - add to the pot
chop up the vegetables in this order and add them as you finish chopping.
- potatoes
- eggplant
- zuchini
- seasonings, bay leaf

put the lid on the pot and walk away for about 20 minutes.

stir up the vegetables, add the spinach, basil and vegetable broth.

let cook until it's a consistency you want - i like about 30 minutes or so.

Serve this on top of rice or with garlic bread. it makes a thick and hearty stew!