Classic Italian Vegetable Stew (Stufato di Verdure)

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Table of contents:

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How to Make Classic Italian Vegetable Stew (Stufato di Verdure)

Ingredients (Serves 4)

• Extra Virgin Olive Oil 
• 1 medium onion, finely chopped (150 g)
• 2 medium carrots, diced (150 g)
• 2 celery stalks, diced (100 g)
• 2 medium potatoes, peeled and cubed (300 g)
• 1 medium zucchini, sliced (200 g)
• 400 g canned Diced Tomatoes or passata
• 240 g cooked cannellini beans (drained and rinsed)
• 750 ml Vegetable Broth (vegan)
• 1 bay leaf
• 1 tsp Dried Rosemary
• 1 tsp dried Thyme
• 1 tsp Dried Oregano (organic)
• Salt & pepper (or to taste)

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Equipment

• Wooden Cutting Board
• Ladle
• Garlic Press
• Chef Knife
• Enameled Cast Iron Dutch Oven 3.5 Quart
• Cooking pot with lid

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Step-By-Step Instructions

1. Build the base
   Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until softened and fragrant.
2. Add aromatics
   Stir in the bay leaves, rosemary, oregano, and thyme. Cook for about 30 seconds until aromatic, being careful not to brown the garlic.
3. Simmer the stew
   Add the tomatoes, potatoes, zucchini, and vegetable broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 20–25 minutes, or until the potatoes are tender.
4. Finish with vegetables and beans
   Add the cannellini beans. Continue simmering uncovered for 10–15 minutes, allowing the flavors to meld and the stew to slightly thicken.
5. Season and serve
   Remove the bay leaves. Season with salt and black pepper to taste. Ladle into bowls and finish with a drizzle of extra virgin olive oil.

Serving Suggestions

Serve hot with crusty Italian bread, focaccia, or a bowl of soft polenta. This stew also improves with time and tastes even better the next day.

Slow Cooker Method

1. Heat the olive oil in a skillet over medium heat. Sauté onion, carrots, and celery for 6–8 minutes.
2. Add garlic and herbs; cook briefly, then transfer everything to the slow cooker.
3. Add tomatoes, potatoes, cannellini beans, zucchini, vegetable broth, salt, and pepper.
4. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are tender.
5. Adjust seasoning and finish with olive oil before serving.

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Origins of Stufato di Verdure

Stufato di Verdure is a traditional Italian home-style vegetable stew found across many regions of Italy. Rather than a fixed recipe, it reflects the Italian philosophy of cucina povera—simple cooking rooted in seasonality, thrift, and flavor. 

Families would simmer whatever vegetables were available with olive oil, herbs, and tomatoes, creating a nourishing one-pot meal meant to be shared. Variations exist from north to south, but the essence remains the same: gently stewed vegetables, aromatic herbs, and good olive oil.

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A Vegan-Friendly, One-Pot Weeknight Dinner

Stufato di Verdure is an ideal choice for anyone looking for a plant-based, vegan-friendly meal that doesn’t sacrifice comfort or flavor. 

Made entirely from vegetables, legumes, herbs, and olive oil, this stew fits naturally into a vegan lifestyle without the need for substitutions or specialty ingredients. It’s also gluten-free, making it accessible for a wide range of dietary needs.

What truly sets this dish apart is its one-pot simplicity. 

Everything comes together in a single pot, from the aromatic base to the final simmer, which means minimal prep, minimal cleanup, and maximum flavor. The slow, gentle cooking allows the vegetables to soften and release their natural sweetness, creating a rich, satisfying stew without added fats or processed ingredients.

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Dinner Ready in Under 1 Hour

Perfect for busy weeknights, Stufato di Verdure can be on the table in under an hour and requires very little hands-on time. 

It’s also excellent for meal prep, as it stores and reheats beautifully, often tasting even better the next day. Whether you’re cooking for a vegan household or simply looking to enjoy a wholesome, plant-forward dinner, this classic Italian stew delivers nourishment, convenience, and timeless comfort in every bowl. creamy texture.

Suggested Vegetables for Stufato di Verdure

One of the strengths of Stufato di Verdure is its flexibility. The stew adapts beautifully to the seasons, making it ideal for using what you already have on hand. Below are classic Italian-leaning options that work particularly well.

Core Vegetables (Highly Recommended)

These form the structural and flavor base of the stew:

• Onion
• Carrots
• Celery
• Potatoes

Seasonal Additions

Choose 2–3 depending on availability:

• Zucchini or yellow squash
• Green beans
• Fennel bulb (adds gentle sweetness)
• Bell peppers (especially red or yellow)
• Swiss chard or kale (add near the end)

Legumes (Optional but Traditional)

• Cannellini beans
• Borlotti beans
• Chickpeas

Vegetables Used Sparingly

These can overpower the stew if overused:

• Eggplant (best pre-roasted)
• Mushrooms
• Broccoli or cauliflower (small florets only)

Tip: Aim for a balance of sweet (carrots, onions), earthy (potatoes, beans), and fresh (zucchini, greens).

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Onion and Garlic in Italian Cooking: Can You Use Both?

It’s a common belief that Italian recipes never use onion and garlic together. While this idea comes from authentic traditions, the truth is more nuanced.

Read more about this in our complete guide: Why Italian cuisine almost NEVER uses onion and garlic together. 🧅 ❌ 🧄 ❌

Traditional Perspective

In many regional Italian kitchens, especially older or rural ones, recipes often rely on one main aromatic, not multiple. Onion, garlic, leek, or shallot would be chosen individually to avoid muddying flavors. Garlic, in particular, was used sparingly and for specific dishes, not as a default ingredient.

This approach reflects the Italian emphasis on clarity and balance, allowing the primary ingredients to shine.

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Nutrition Facts (Per Serving)

Nutrient	Amount per Serving	% Daily Value*
Calories	290 kcal	15%
Total Fat	9 g	12%
Saturated Fat	1.3 g	7%
Cholesterol	0 mg	0%
Sodium	620 mg	27%
Total Carbohydrates	42 g	15%
Dietary Fiber	11 g	39%
Total Sugars	8 g	—
Added Sugars	0 g	0%
Protein	10 g	20%
Vitamin D	0 µg	0%
Calcium	110 mg	8%
Iron	3.5 mg	20%
Potassium	950 mg	20%

*Percent Daily Values (%DV) are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition values are estimates and may vary based on specific ingredients and brands used.

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FAQs – Classic Italian Vegetable Stew (Stufato di Verdure)

Is Stufato di Verdure the same all over Italy?
No. Stufato di Verdure is a flexible, home-style dish that changes by region and season. Northern versions may include beans and greens, while southern versions often feature tomatoes, peppers, and eggplant.

Can I make this vegetable stew ahead of time?
Yes. This stew tastes even better the next day as the flavors deepen. Store it in the refrigerator for up to 4 days or freeze for up to 3 months.

Is Stufato di Verdure vegan and gluten-free?
Yes. This recipe is naturally vegan and gluten-free, provided you serve it with gluten-free sides such as polenta instead of bread.

Can I use different vegetables?
Absolutely. Stufato di Verdure is designed to adapt to what’s in season. You can substitute or add vegetables like green beans, fennel, kale, or bell peppers.

Do Italians really avoid using onion and garlic together?
Traditionally, many Italian recipes use a single aromatic to maintain clarity of flavor. However, in modern Italian home cooking, using both onion and garlic together, especially in stews and soups, is common when done with restraint.

What is the best way to serve this stew?
Serve it hot with crusty Italian bread, focaccia, or creamy polenta. A drizzle of high-quality olive oil just before serving is highly recommended.

Can I make this recipe in a slow cooker?
Yes. This stew adapts very well to slow cooking. Follow the slow cooker method included in the recipe for tender, deeply flavored results.

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