by Kitchen Corners
Photo by Kitchen Corners
Kitchen Corners's Notes:
1 tablespoon olive oil Ask a question about this ingredient
1 onion finely choppes Ask a question about this ingredient
1 leek, halved lengthwise and thinly sliced Ask a question about this ingredient
2 garlic cloves chopped Ask a question about this ingredient
1 14 oz. can chopped tomatoes in juice Ask a question about this ingredient
3 small potatoes diced Ask a question about this ingredient
1 medium butternut squash cubed Ask a question about this ingredient
3 cups water Ask a question about this ingredient
4 cups vegetable stock Ask a question about this ingredient
1 14 oz. can mixed beans drained and rinsed Ask a question about this ingredient
1 pound medium sized frozen shrimp Ask a question about this ingredient
Heat the oil in a large sauce-pan over medium head.
Ask a question about this stepAdd the onions, leek, and garlic and cook for 3-4 minutes, stirring occasionally until slightly softened.
Ask a question about this stepAdd the tomatoes, potatoes, butternut squash, water, and stock.
Ask a question about this stepBring to a boil.
Ask a question about this stepStir in the beans and season with salt and pepper.
Ask a question about this stepSimmer for 40 minutes then add the frozen shrimp and simmer for an additional 10 minutes.
Ask a question about this stepI love the way the little shrimp is hanging on the side, contemplating whether or not to take the plunge.
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
best comment! Thanks cheese1227