Italian Vegetable Stew is perfect hearty yet healthful, guilt-free comfort food that’s loaded with goodness!
The inspiration behind this recipe:
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!
For more delicious Italian-inspired soup recipes, be sure to try my:
- Pumpkin Soup with Marsala and Mascarpone
- Spicy Kale, Butternut Squash and Lentil Soup with Bacon
- Green Minestrone with Radish Greens Pesto
- Creamy White Bean, Rutabaga and Roasted Garlic Soup
- Butternut Squash Soup with Thyme and Taleggio
- Spicy Italian Sausage, Whole Grain Penne and Vegetable Soup
- White Bean and Vegetable Soup with Artichokes
- Sausage and Lentil Soup with Kale
- Vegetable Barley Soup
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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 ½-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
- ¼ 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
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.