Classic Italian Vegetable Stew (Stufato di Verdure)
This Classic Italian Vegetable Stew (Stufato di Verdure) is a comforting, one-pot Italian recipe made with seasonal vegetables, tomatoes, cannellini beans, and fragrant herbs. Naturally vegan, gluten-free, and perfect for a weeknight dinner, this rustic stew is inspired by traditional Italian cucina povera cooking.
Equipment
- Wooden Cutting Board
- Ladle
- Garlic press
- Chef Knife
- Enameled Cast Iron Dutch Oven 3.5 Quart
- Cooking pot with lid
Ingredients
- 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
Instructions
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.Extra Virgin Olive Oil, 1 medium onion, 2 medium carrots, 2 celery stalks, Salt & pepper
Add aromatics
- Stir in the bay leaf, rosemary, oregano, and thyme. Cook for about 30 seconds until aromatic.1 bay leaf, 1 tsp Dried Rosemary, 1 tsp dried Thyme, 1 tsp Dried Oregano
Simmer the stew
- Add the tomato passata, zucchini, potatoes, 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.2 medium potatoes, 1 medium zucchini, 400 g canned Diced Tomatoes or passata, 750 ml Vegetable Broth
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.240 g cooked cannellini beans
Season and serve
- Remove the bay leaf and herb stems. Season with salt and black pepper to taste. Ladle into bowls and finish with a drizzle of extra virgin olive oil.
Notes
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
- Heat the olive oil in a skillet over medium heat. Sauté onion, carrots, and celery for 6–8 minutes.
- Add garlic and herbs; cook briefly, then transfer everything to the slow cooker.
- Add tomatoes, potatoes, cannellini beans, zucchini, vegetable broth, salt, and pepper.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are tender.
- Adjust seasoning and finish with olive oil before serving.