Italian Vegetable Stew

Why You’ll Love This Recipe

This stew is the perfect balance of comfort and nutrition. It’s loaded with fiber, vitamins, and plant-based goodness, yet it’s deeply flavorful thanks to garlic, Italian herbs, and slow-simmered tomatoes. It’s incredibly flexible—you can use whatever vegetables you have on hand—and it tastes even better the next day. Plus, it’s easy to make in one pot with pantry staples and fresh produce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion
• Garlic
• Carrots
• Celery
• Zucchini
• Bell peppers
• Eggplant
• Potatoes or cannellini beans
• Crushed tomatoes or tomato passata
• Vegetable broth or water
• Italian seasoning or a mix of basil, oregano, and thyme
• Bay leaf
• Salt and black pepper
• Optional: spinach or kale, fresh parsley or basil for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until vegetables begin to soften.
2. Stir in minced garlic and cook for 1 more minute until fragrant.
3. Add diced zucchini, bell peppers, eggplant, and potatoes (or beans). Cook for 5 minutes, stirring occasionally.
4. Pour in crushed tomatoes and vegetable broth. Add Italian seasoning, bay leaf, salt, and pepper. Stir to combine.
5. Bring the stew to a boil, then reduce heat to low and cover. Simmer for 30–40 minutes, or until vegetables are tender.
6. If using spinach or kale, stir it in during the last 5 minutes of cooking.
7. Taste and adjust seasoning as needed. Remove the bay leaf before serving.
8. Serve hot, garnished with fresh herbs if desired.

Servings and timing

This recipe serves 6 and takes about 55 minutes total:

• Prep time: 15 minutes
• Cook time: 40 minutes

Variations

• Add legumes: Chickpeas or lentils are great additions for extra protein.
• Make it spicy: Add a pinch of red pepper flakes for heat.
• Use seasonal veggies: Swap in green beans, mushrooms, cauliflower, or squash.
• Add grains: Stir in cooked rice, quinoa, or small pasta like orzo toward the end.
• Creamy version: Blend a cup of the stew and stir it back in, or add a splash of plant-based cream.

Storage/Reheating

Let the stew cool completely before storing.

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat on the stove over medium heat or in the microwave, stirring occasionally. Add a splash of broth or water if needed to loosen.

FAQs

Can I use canned vegetables?

Fresh is best for flavor and texture, but canned beans or tomatoes work well. Avoid canned veggies like zucchini or bell peppers, which may become mushy.

Is this stew gluten-free?

Yes, the base recipe is naturally gluten-free. Just be sure any broth or add-ins are certified gluten-free.

Can I make this stew in a slow cooker?

Yes. Sauté the aromatics first, then add everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

What kind of tomatoes should I use?

Crushed tomatoes or tomato passata work best. Diced tomatoes can also be used for more texture.

Can I make it oil-free?

Yes, sauté the vegetables in a splash of water or broth instead of olive oil.

How thick should the stew be?

That’s up to you. Simmer uncovered to thicken it or add extra broth for a more soupy consistency.

What herbs go well in this dish?

Basil, oregano, thyme, rosemary, or bay leaves all complement the Italian flavors beautifully.

Is it suitable for freezing?

Absolutely. This stew freezes well and makes a great make-ahead meal.

Can I serve it with something?

Yes. It pairs well with crusty bread, polenta, couscous, or pasta.

How can I enhance the flavor?

A splash of balsamic vinegar or a squeeze of lemon at the end brightens the stew beautifully.

Conclusion

Italian Vegetable Stew is a hearty, nourishing meal that brings together the best of rustic Italian cooking with the ease of modern one-pot meals. Whether you’re looking for a cozy weeknight dinner, a healthy plant-based option, or a dish to prep for the week ahead, this stew has you covered. With its rich flavors, flexible ingredients, and comforting texture, it’s a staple recipe you’ll want to make again and again.

Italian Vegetable Stew

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Italian Vegetable Stew is a hearty, comforting one-pot meal made with a medley of vegetables simmered in a rich tomato broth. Packed with Mediterranean flavor and naturally vegan, it’s perfect for cozy dinners and healthy meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

1. 2 tbsp olive oil
2. 1 medium onion, chopped
3. 3 cloves garlic, minced
4. 2 carrots, sliced
5. 2 celery stalks, diced
6. 1 zucchini, diced
7. 1 bell pepper, chopped
8. 1 small eggplant, diced
9. 2 medium potatoes, peeled and diced (or 1 can cannellini beans, drained and rinsed)
10. 1 can (28 oz) crushed tomatoes or 2 cups tomato passata
11. 4 cups vegetable broth or water
12. 2 tsp Italian seasoning (or 1 tsp each dried basil and oregano, plus 1/2 tsp thyme)
13. 1 bay leaf
14. Salt and black pepper to taste
15. 2 cups spinach or chopped kale (optional)
16. Fresh parsley or basil, chopped, for garnish (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until vegetables begin to soften.

1. Stir in garlic and cook for 1 minute until fragrant.
2. Add zucchini, bell pepper, eggplant, and potatoes or beans. Cook for another 5 minutes, stirring occasionally.
3. Pour in crushed tomatoes and vegetable broth. Add Italian seasoning, bay leaf, salt, and pepper. Stir well.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 30–40 minutes until vegetables are tender.
5. If using spinach or kale, stir it in during the last 5 minutes of cooking until wilted.
6. Taste and adjust seasoning as needed. Remove bay leaf before serving.
7. Serve hot, garnished with fresh parsley or basil if desired.

Notes

• Use seasonal vegetables to keep the stew fresh and budget-friendly.
• Add a splash of balsamic vinegar or lemon juice at the end for brightness.
• For extra protein, stir in chickpeas or lentils.
• Simmer uncovered to thicken or add more broth for a soupier consistency.
• Pairs well with crusty bread or cooked grains like rice or quinoa.

Nutrition

• Serving Size: 1 bowl
• Calories: 220
• Sugar: 9g
• Sodium: 580mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 5g
• Cholesterol: 0mg