Italian Veggie Stew

Feb 28, 2021 | Dishes, Meal Prep

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One pot meals are the dish that keeps this house alive. Versatile, easy, and full of flavor, this Italian veggie stew is a staple month after month.

I’m not even really sure that this name does it justice actually. It’s just vegetables simmered down in a large pot with tomatoes, heavily seasoned with Italian spices, and has garbanzo beans added for protein. I use zucchini and yellow squash, peppers, and canned tomatoes. Feel free, however, to use any other vegetables you might have on hand like mushrooms, celery, or carrots.

You sauté onion and then dump chopped vegetables and seasonings in and leave it for about 30 minutes. That’s it. It’s so easy. And not only does it use up odds and ends in the fridge and keeps you full, but it also makes your whole house smell like you’ve made a very decadent dish.

I serve this over ravioli, but you can also just eat it plain. I prefer a plain cheese ravioli or just fell in love with the Cacio e Pepe ravioli from Trader Joe’s.

Print Recipe

Italian Veggie Stew

Zucchini, yellow squash, onions, and tomatoes simmered down with a heavy helping of Italian spices with garbanzo beans for protien.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: garbanzo beans, italian herb, italian stew, roasted vegetables, vegan, vegetable stew, vegetarian

Equipment

  • Large pot

Ingredients

  • 1 onion chopped
  • 2 tsp minced garlic
  • 2 tbsp olive oil
  • 28 oz chopped tomatoes
  • 15 oz garbanzo beans rinsed
  • 2 zucchini *chopped
  • 1 yellow squash *chopped
  • 1 bell pepper chopped
  • 1-2 c kale chopped
  • 1 pinch salt
  • 2 tsp black pepper
  • 1 tbsp basil
  • 1 tbsp oregano
  • 2 tsp rosemary
  • 2 tsp thyme
  • parmesan cheese to top, optional
  • ravioli optional

Instructions

  • In a large pot, satué the onions and garlic in olive oil on medium heat until the onions become translucent
  • Add in the chopped zucchini, squash, and peppers. Sauté for just another couple of minutes. Add in all of the seasonings and the can of tomatoes and garbanzo beans and mix. Place the kale on top of the mixed vegetables
  • Put the lid on the pot and let it sit on low heat for about 30 minutes or until the vegetables become a crisp tender
  • Serve by itself or over ravioli, with parmesan cheese on top

Notes

For the zucchini and yellow squash, the best way to chop them is in 1/2″ rounds, and then either quarter or half each of those, depending on the size. 
 

Serve this Italian veggie stew immediately or store in a refrigerator for up to a week. It can also be stored frozen for up to 3 months.

Looking for more easy meal prep? Check out my all time favorite, my creamy tortellini soup.