Tuscan Vegetable Stew Recipe

Recipe By Slurrp

Tuscan Vegetable Stew is a hearty and flavorful dish that is perfect for chilly nights. This stew is packed with a variety of vegetables like carrots, celery, zucchini, and tomatoes, cooked in a rich tomato broth. The addition of cannellini beans adds protein and creaminess to the stew. Fragrant herbs like rosemary and thyme give it a delicious Italian flavor. Serve this stew with crusty bread for a satisfying and comforting meal.

4.7
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Rate
Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Tuscan Vegetable Stew
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ingredients serve

Ingredients for Tuscan Vegetable Stew Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 Carrots, Sliced
  • 1/2 Celery Stalks, Sliced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Dried Rosemary
  • 1/4 teaspoon Dried Thyme
  • 1/2 Zucchini, Diced
  • 1/4 can Diced Tomatoes
  • 1 cup Vegetable Broth
  • 1/2 tablespoon Tomato Paste
  • 1/4 can Cannellini Beans, Drained And Rinsed
  • As required Salt And Pepper To Taste

Directions: Tuscan Vegetable Stew Recipe

Cooking Directions

  • STEP 1.Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and cook until softened.
  • STEP 2.Add garlic, rosemary, and thyme, and cook for another minute until fragrant.
  • STEP 3.Stir in zucchini, tomatoes, vegetable broth, and tomato paste. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • STEP 4.Add cannellini beans and simmer for an additional 10 minutes until the vegetables are tender.
  • STEP 5.Season with salt and pepper to taste. Serve hot with crusty bread.
  • STEP 6.Cooking Tips: You can customize this stew by adding other vegetables like bell peppers or potatoes. For a thicker stew, you can mash some of the beans before adding them to the pot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • STEP 7.Storage and Serving: This Tuscan Vegetable Stew is best served hot. It can be stored in the refrigerator for up to 3 days. Reheat in a pot over medium heat until warmed through. Serve with crusty bread or a side salad for a complete meal.

Cooking Tips

  • You can customize this stew by adding other vegetables like bell peppers or potatoes.
  • For a thicker stew, you can mash some of the beans before adding them to the pot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • This Tuscan Vegetable Stew is best served hot.
  • It can be stored in the refrigerator for up to 3 days.
  • Reheat in a pot over medium heat until warmed through.
  • Serve with crusty bread or a side salad for a complete meal.
Nutrition
value
84
calories per serving
4 g Fat4 g Protein8 g Carbs6 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    4g
  • Carbs
    8g
  • Fiber
    6g

MacroNutrients

  • Carbs
    8g
  • Protein
    4g
  • Fiber
    6g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    125mg
  • Iron
    3mg
  • Vitamin A
    1300mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    110mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    78mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    67mg
  • Manganese
    1mg
  • Phosphorus
    88mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp