Italian Vegetable Stew
Italian Vegetable Stew is hearty yet healthful, guilt-free comfort food that's loaded with goodness! This hearty stew is simple yet full of comfort, perfect for chilly nights, busy weeknights, or anytime you crave a healthy, flavor-packed bowl of goodness!
Servings: 8 -10
Ingredients
- 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 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 rind (3-inch) from a wedge of Parmigiano-Reggiano
- 6 cups chicken broth or vegetable rice
- 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
- 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
Instructions
- 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.
Notes
MAKE AHEAD:
- The stew may be made ahead 1-2 days. Refrigerate until needed.
- Reheat on the stovetop or in the microwave.
- Cool and place in airtight containers in the number of servings as desired. Freeze 1-2 months.
- Thaw in the refrigerator. Reheat on the stovetop or in the microwave.
Nutrition
Serving: 1 | Calories: 278kcal | Carbohydrates: 18g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 837mg | Potassium: 651mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5206IU | Vitamin C: 41mg | Calcium: 99mg | Iron: 2mg