Bonamatsi (Spinach and Tomato Stew)

I’ve talked about this before, but during the week I love a good stew. It’s an artic blast in Chicago, and what pairs better with cold weather than stew? This stew is hearty in texture but has a light flavor which has to be my favorite combination.

This stew reminds me of the potatoes my nana used to serve with Easter Lamb. This stew is vegan, but if you wanted to add a meat I bet lamb would be fantastic. Especially if you have leftovers from Easter that you’re not sure what to do with!

Bonamatsi Recipe:

Olive Oil

3-4 chopped green onions

1/2 chopped yellow onion

1 cup chopped parsley

4-6 cubed medium yellow potatoes

1 15oz can tomato sauce

2 cups water

1 bag fresh spinach

Salt and pepper to taste

Lemon (optional)

1. Heat the olive oil in a pot on the stove over medium heat. Add both of the onions and cook covered until they soften about 5 minutes. Stir occasionally to prevent burning.

2. Add the parsley and stir continuously for about 2 minutes.

3. Add the potatoes, tomato sauce and 1 cup of water. Add salt and pepper to taste. Bring to a boil and then reduce to medium low heat. Cook until the potatoes are softened, about 25 minutes, stirring occasionally to keep the potatoes from sticking to the bottom of the pot. Toward the end of the 25 minutes, add another 1 cup of water until desired consistency is met.

4. Add the spinach cover and cook until spinach is wilted, stirring occasionally. Set heat to low or remove completely allowing the stew to thicken as it cools.

5. Squeeze a fresh lemon slice or two over your serving if you like. Enjoy!