Veggie Stew

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   1. In a large stock pot, combine the vegetable stock and water. Heat on medium-high until bubbling (but not boiling).

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   2. Drain - but do not rinse - the corn, tomatoes, and beans. Add them to the pot, as well as the couscous and elbow pasta. Heat on medium-high heat for approx. 10 minutes.

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   3. Check to see if the pasta & couscous are getting soft. Then add cooking wine and garlic chunks, and turn the heat down a bit. Cook for another ten minutes.

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   4. Add the frozen spinach, stirring occasionally until it is fully incorporated (and not a frozen brick!).

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   5. Add salt and pepper. Cook on low heat until ready to serve.

No additional tips available.