This Tuscan Vegetable Stew is a rustic, comforting one-pot meal packed with seasonal vegetables, creamy beans, and aromatic herbs. It’s deeply satisfying, flexible, and perfect for cozy dinners or meal prep. The rich, savory broth and vibrant colors make this Tuscan Vegetable Stew as beautiful as it is delicious.
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Why You’ll Love This Tuscan Vegetable Stew
- Versatile & adaptable: Swap vegetables based on season or preference.
- Perfect texture: Tender veggies, creamy beans, and rich, balanced broth.
- Amazing leftovers: Flavors meld and improve overnight.
- One-pot wonder: Easy cleanup and straightforward cooking.
Ingredients & Tools
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, sliced into rounds
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 red bell pepper, diced
- 1 can (400 g) crushed tomatoes
- 4 cups vegetable broth
- 1 can (400 g) cannellini beans, rinsed and drained
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups fresh spinach
- Fresh basil or parsley for garnish
Tools: A large Dutch oven or heavy-bottomed pot, wooden spoon, sharp knife, cutting board.
Notes: Using good-quality olive oil and fresh vegetables makes a difference. Don’t skip the fresh herbs at the end for a bright finish.
Nutrition (per serving)
| Calories: | 220 kcal |
| Protein: | 8 g |
| Fat: | 6 g |
| Carbs: | 35 g |
| Fiber: | 9 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rush the sauté. Taking your time to cook the onions, carrots, and celery until they’re soft and fragrant builds a flavor foundation that makes the stew deeply satisfying.
- Use the best broth you can. Since the broth is a key component, a good-quality vegetable broth will elevate the entire dish. If you have homemade, even better!
- Dried herbs are fine, but fresh garnish is key. Dried oregano and thyme hold up well during cooking, but adding fresh basil or parsley at the end brings a pop of freshness that balances the richness.
- Beans matter. Cannellini beans are classic here because of their creamy texture, but you can use other white beans like great northern if that’s what you have. Just be sure to rinse them well to remove any excess sodium.
How to Make Tuscan Vegetable Stew
Step 1: Heat the olive oil in your large pot over medium heat. Add the diced onion, carrots, and celery—this is your soffritto, the base of so many great Italian dishes. Sauté for about 8–10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. You’ll notice the kitchen starting to smell amazing already.
Step 2: Stir in the minced garlic and cook for just another minute until fragrant. Be careful not to let the garlic burn—it can turn bitter quickly. Then, add the chopped zucchini and red bell pepper. Cook for another 5 minutes, until they begin to soften slightly.
Step 3: Pour in the crushed tomatoes and vegetable broth, then add the dried oregano, thyme, bay leaf, and a good pinch of salt and pepper. Give everything a good stir, scraping the bottom of the pot to lift any browned bits—that’s where a lot of the flavor is hiding!
Step 4: Bring the stew to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. This allows the vegetables to become tender and the flavors to meld together beautifully. You’ll see the broth thicken slightly and the colors deepen.
Step 5: Stir in the rinsed cannellini beans and cook for another 5 minutes, just until the beans are heated through. Then, turn off the heat and stir in the fresh spinach—it will wilt perfectly in the residual heat. Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
Step 6: Ladle the stew into bowls and garnish generously with fresh basil or parsley. A drizzle of good olive oil on top just before serving adds a lovely richness. Serve hot with crusty bread for dipping—you’ll want to savor every last drop of that broth.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in fridge before reheating.
- Reviving: Reheat gently on stove, adding a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Garlic bread or focaccia — There’s nothing better for soaking up the savory broth. The crisp, buttery bread contrasts wonderfully with the tender vegetables.
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the stew, balancing the meal perfectly.
- Polenta or creamy mashed potatoes — Spoon the stew over a bed of soft polenta or mashed potatoes for an extra comforting, hearty dish that feels like a hug.
Drinks
- A medium-bodied red wine like Sangiovese — Its bright acidity and cherry notes complement the tomatoes and herbs without overpowering the vegetables.
- Sparkling water with a slice of lemon — The effervescence cleanses the palate between bites, making each spoonful taste fresh and vibrant.
- Herbal tea like rosemary or thyme-infused — Sip this warm tea after your meal; it echoes the herbal notes in the stew and aids digestion.
Something Sweet
- Lemon olive oil cake — The zesty, moist cake is a lovely, not-too-sweet ending that continues the Italian theme beautifully.
- Panna cotta with a berry compote — The creamy, silky texture contrasts with the hearty stew, and the tart berries provide a refreshing finish.
- Almond biscotti — Crunchy, nutty, and perfect for dipping into a cup of espresso—a classic Tuscan way to end the meal.
Top Mistakes to Avoid
- Overcooking the vegetables. If you simmer the stew too long, the zucchini and bell peppers can become mushy and lose their vibrant color. You want them tender but still holding their shape.
- Skipping the salt until the end. Seasoning in layers as you cook—starting with the soffritto—ensures every component is flavorful, not just the broth.
- Using canned beans without rinsing them. That starchy liquid in the can can make the stew cloudy and overly thick. A quick rinse keeps the broth clear and balanced.
- Adding the spinach too early. If you put it in before simmering, it will overcook and turn slimy. Stirring it in at the end lets it wilt perfectly.
Expert Tips
- Tip: For a deeper, richer flavor, try roasting the vegetables before adding them to the stew. Toss the zucchini, bell pepper, and carrots with a little olive oil and roast at 200
Tuscan Vegetable Stew
Make this easy, one-pot Tuscan Vegetable Stew for a healthy and comforting meal. Packed with seasonal veggies and beans. Get the simple recipe here!
Ingredients
For the Ingredients
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2 tbsp olive oil
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1 large onion (diced)
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2 carrots (sliced into rounds)
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2 stalks celery (chopped)
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3 cloves garlic (minced)
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1 medium zucchini (chopped)
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1 red bell pepper (diced)
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1 can crushed tomatoes (400 g)
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4 cups vegetable broth
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1 can cannellini beans (400 g, rinsed and drained)
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1 tsp dried oregano
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1 tsp dried thyme
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1 bay leaf
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Salt and black pepper (to taste)
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2 cups fresh spinach
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Fresh basil or parsley (for garnish)
Instructions
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Heat the olive oil in your large pot over medium heat. Add the diced onion, carrots, and celery—this is your soffritto, the base of so many great Italian dishes. Sauté for about 8–10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. You’ll notice the kitchen starting to smell amazing already.01
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Stir in the minced garlic and cook for just another minute until fragrant. Be careful not to let the garlic burn—it can turn bitter quickly. Then, add the chopped zucchini and red bell pepper. Cook for another 5 minutes, until they begin to soften slightly.02
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Pour in the crushed tomatoes and vegetable broth, then add the dried oregano, thyme, bay leaf, and a good pinch of salt and pepper. Give everything a good stir, scraping the bottom of the pot to lift any browned bits—that’s where a lot of the flavor is hiding!03
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Bring the stew to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. This allows the vegetables to become tender and the flavors to meld together beautifully. You’ll see the broth thicken slightly and the colors deepen.04
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Stir in the rinsed cannellini beans and cook for another 5 minutes, just until the beans are heated through. Then, turn off the heat and stir in the fresh spinach—it will wilt perfectly in the residual heat. Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.05
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Ladle the stew into bowls and garnish generously with fresh basil or parsley. A drizzle of good olive oil on top just before serving adds a lovely richness. Serve hot with crusty bread for dipping—you’ll want to savor every last drop of that broth.06
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