Italian Vegetable Stew is perfect hearty yet healthful, guilt-free comfort food that’s loaded with goodness!
You’ve probably noticed that I’ve been posting some really rich and wonderful comfort food lately: Shrimp, Scallop and Artichoke Lasagna, Broccoli and Gruyere Soup with Torn Garlic Croutons, and Cheesy Skillet Chicken Pot Pie.
It’s all been crazy delicious, but it’s time for something healthy! After all, it is January.
The inspiration behind Italian Vegetable Stew:
I’ve been craving a vegetable soup and set out to make minestrone. Now, I’ll also be the first to admit that although I’m not Italian, I LOVE Italian food. The last thing I want to happen is to set off any fireworks with anyone who feels their minestrone is the right minestrone.
Therefore, I think I’m on the safe side by calling this Italian Vegetable Stew.
I also set out to make a thinner, brothier soup because I was also in somewhat of a soup-slurping mood. Using the rind from a wedge of Parmigiano-Reggiano and adding potatoes turned my soup dream into a stew!
It’s all good though, friends! You’re going to love you some Italian Vegetable Stew!
How to make Italian Vegetable Stew:
- Grab a nice big, heavy soup pot from your kitchen cabinet.
- Heat some olive oil and toss in some diced pancetta. Pancetta is a little different from bacon in that it’s not smoked but cured. Bacon is taken a step farther because it’s smoked. You’ll generally find pancetta it in the deli section. It’s a little pricier than bacon and if you don’t want to go the expense, simply use bacon.
- Brown the pancetta until it’s close to getting crispy.
- Then, add chopped onion, garlic, carrot and celery. Cook that until it’s all nice and melty soft.
- Add another round of vegetables: Zucchini, yellow squash and green beans.
- Add diced potatoes, chicken or vegetable broth, crushed tomatoes, cannellini beans, Italian seasoning, a bay leaf or two along with a rind from Parmigiano-Reggiano and simmer until the vegetables are nice and tender.
- Some kale…
- I splashed it with some dry red wine at the end…
- And friends! A hearty, healthy, wonderful, winter treat you can feel good about!
- Sprinkle with some freshly grated Parmesan (or Parmigiano-Reggiano) and fresh parsley and that’s it!
Healthy, hearty comfort food you can feel good about! I shared some with a neighbor because it makes a big pot! Chances are you know someone who could use some vegetable goodness this time of year!
Helpful tools and equipment to make Italian Vegetable Stew (Affiliate Links):
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- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 large carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 medium zucchini, quartered lengthwise and sliced
- 1 medium yellow squash, quartered lengthwise and sliced
- 1 handful of green beans, cut into 1-inch lengths (to make approximately 2 cups)
- 1 tablespoon Italian seasoning
- 2 bay leaves
- 1 teaspoon crushed red pepper flakes
- 1 3-inch rind from a wedge of Parmigiano-Reggiano
- 6 cups chicken or vegetable broth
- 1 can (28-ounce) crushed tomatoes
- 3 tablespoons tomato paste
- 2 cans (15-ounce) cannellini beans, drained and rinsed
- 2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 small bunch kale, stems removed and coarsely chopped
- 1 good splash of dry red wine
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley plus more for topping
- Freshly grated Parmesan cheese, for topping
- Heat olive oil in a large Dutch oven or other heavy soup pot over medium-high heat.
- Add the pancetta, reduce heat to medium and cook 2-3 minutes or until beginning to get crispy.
- Add the onion. Reduce heat to medium-low and cook 3-4 minutes or until beginning to soften.
- Add the carrots and celery. Cook another 3-4 minutes.
- Add the zucchini, yellow squash and green beans. Cook 2-3 minutes or until green beans turn bright green.
- Add the Italian seasoning, bay leaves and crushed red pepper flakes and stir briefly.
- Add the Parmigiano-Reggiano rind, chicken or vegetable broth, crushed tomatoes and tomato paste.
- Bring to a boil. Reduce heat to medium-low.
- Add the beans and potatoes. Simmer uncovered until potatoes and all the other vegetables are tender.
- Add the kale and cook until it wilts.
- Throw in a splash of red wine and adjust seasoning with salt and black pepper to taste.
- Remove the cheese rind and bay leaves.
- Add chopped fresh parsley.
- Serve in bowls garnished with chopped fresh parsley and freshly grated Parmesan cheese.
Amount Per Serving Calories 490Total Fat 25gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 16gCholesterol 106mgSodium 462mgCarbohydrates 35gFiber 7gSugar 11gProtein 33g