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italian-vegetable-stew-recipe

Italian Vegetable Stew

This recipe is vegan.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 can diced tomatoes (14.5 oz)
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 can cannellini beans, drained and rinsed (15 oz)
  • 2 cups chopped kale

Instructions 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, sauté until softened.
  3. Add carrots and celery, cook for 5 minutes.
  4. Stir in zucchini and bell peppers, cook for another 5 minutes.
  5. Add diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
  6. Reduce heat and simmer for 30 minutes.
  7. Stir in cannellini beans and kale, cook for another 5 minutes.
  8. Adjust seasoning if needed and serve hot.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 700mg | Fiber: 8g | Sugar: 8g | Vitamin A: 5000IU | Vitamin C: 60mg | Calcium: 100mg | Iron: 3mg

Keywords

Stew, Vegan
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