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I've been perfecting this Tuscan vegetable stew for years, and it's become my go-to comfort food. Rich, hearty, and packed with vibrant flavors, this stew never fails to satisfy. Bursting with colorful veggies and creamy cannellini beans, every spoonful transports me straight to the Italian countryside. Best part? It's a breeze to make and leaves my kitchen smelling divine. Trust me, once you try this recipe, you'll be hooked. Let's dive into creating this rustic, soul-warming dish together!
Ingredients for Tuscan Vegetable Stew
- Olive oil: Adds richness and flavor to the stew, creating a savory base for the vegetables to cook in.
- Onion: Provides a sweet and aromatic base, enhancing the overall flavor profile of the stew.
- Garlic: Infuses a deep, earthy flavor, complementing the vegetables and adding depth to the dish.
- Carrots: Bring a natural sweetness and vibrant color, balancing the flavors of the stew.
- Celery: Adds a subtle herbal note and crunch, contributing to the overall texture and flavor complexity.
- Zucchini: Offers a mild flavor and tender texture, absorbing the delicious broth and spices.
- Diced tomatoes: Provide a rich, tangy base, adding depth and acidity to the stew.
- Vegetable broth: Forms the flavorful liquid base, infusing the stew with a savory and aromatic essence.
- Cannellini beans: Add creaminess and plant-based protein, making the stew hearty and satisfying.
- Dried oregano: Imparts a warm, herbaceous flavor, enhancing the Mediterranean-inspired taste of the stew.
- Dried basil: Offers a sweet and slightly peppery flavor, complementing the other herbs and vegetables in the stew.
- Kale: Adds a nutritious boost and vibrant color, bringing a hearty texture and earthy taste to the stew.
Read more: Tuscan Portobello Stew Recipe
Kitchen Tools Required
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping vegetables and preparing ingredients for the stew.
Tuscan Vegetable Stew
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 2 Carrots, sliced
- 2 Celery Stalks, sliced
- 1 Zucchini, chopped
- 1 can Diced Tomatoes
- 4 cups Vegetable Broth
- 1 can Cannellini Beans, drained and rinsed
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- to taste Salt and Pepper
- 2 cups Kale, chopped
Read more: Tuscan White Bean And Sausage Stew Recipe
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic, sliced carrots, and celery. Cook for another 5 minutes.
- Stir in chopped zucchini and cook for 3 minutes.
- Add diced tomatoes, vegetable broth, and cannellini beans. Bring to a boil.
- Reduce heat and add dried oregano, dried basil, salt, and pepper. Simmer for 20 minutes.
- Stir in chopped kale and cook for another 5 minutes.
- Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Vegetable Stew Recipe
Can You Make Tuscan Vegetable Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed, but do not add the kale.
- Let the stew cool completely before refrigerating in an airtight container.
- When ready to serve, reheat the stew on the stovetop, add the kale, and cook until wilted.
Freezing Instructions
- Cool the stew completely before transferring it to a freezer-safe container.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop.
Adding a splash of balsamic vinegar to this Tuscan vegetable stew just before serving can enhance the flavors and add a subtle tangy sweetness to the dish.
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