“A bowl full of health” is what David calls this Italian Vegetable Stew from Bon Appetit.  I made this a few weeks ago for the two of us when the plague was attacking everyone and everything in Austin, including the three of us. It was the first time little Lila was sick and I was on pins and needles but just like everything else with kids, you get through it and you learn that your “gear” is everything. Bless the NoseFrida, the humidifier and saline spray is all I can say.

David and I were so impressed with this stew the first time around we decided to make it again for friends last night for dinner and once again, it didn’t disappoint.  I did make this without adding in the bread since two of our friends are gluten-free and served up toasted garlic bread on the side so everyone else could dip as much as we wanted. Also, I did add a splash of red wine vinegar at the end just to give a hint more acidity, which seems counterintuitive given all the tomatoes but actually, we all agreed it needed it.  Winter does seem to be winding down so be sure to put this into your rotation before the hot summer months get to you…heck, it’s already 80 degrees here today, yeesh. Mangia!