Vegetable Stew with Greens and Carrots

On the day I made this hearty soup, the high temperature was 4 degrees.  This hearty bowl of goodness proved equal to the task.

Prep time:  15 minutes
Cook time:  30 minutes
Serves:  6-8

INGREDIENTS
1 1/2 cups brassica greens, coarsely chopped (kale, young broccoli leaves, cabbage, etc)
8 cups chicken or vegetable stock
2 cups tomato sauce
4 carrots shredded with a mandolin, yielding about 2 cups.
1 cup uncooked pasta, your favorite
1/2 cup whole wheat cous cous, dry
2 packed cups fresh baby spinach leaves
3 tablespoons sliced almonds for garnish (optional)

DIRECTIONS
Saute greens and set aside.

Heat stock and tomato sauce to a simmer.  Add the carrots and simmer 5 minutes.  Add the pasta, and simmer 7 minutes or until beginning to soften.  Add cous cous and cook another 3 inutes, stirring.  Add the spinach, stir and cook for a minute, or until pasta and cous cous are done.

Serve with garlic toasts.

Photo and Recipe by Tod Dimmick