Hearty Italian Vegetable Stew

Ingredients

- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 carrots, peeled and diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups vegetable or chicken stock (broth)
- 2 potatoes, peeled and diced
- 1/2 head of cabbage, shredded
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
- 1/4 cup Parmigiano-Reggiano, grated

Instructions

1. Prepare the Base:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and carrots, sautéing for about 5 minutes or until the onions are translucent. Stir occasionally to ensure even cooking.

2. Build Flavor:
- Add the minced garlic to the pot and cook for another 1 minute, stirring until fragrant.
- Stir in the tomato paste, Italian seasoning, ground black pepper, and fine sea salt. Cook for 2 minutes, allowing the tomato paste to caramelize slightly, which enhances the stew's depth of flavor.

3. Incorporate Liquid and Vegetables:
- Pour in the fire-roasted diced tomatoes, including their juices, and the stock (broth). Stir to combine.
- Add the diced potatoes, shredded cabbage, and the bay leaf. Bring the mixture to a simmer.

4. Simmer the Stew:
- Reduce the heat to low, cover the pot, and let the stew simmer for about 35 minutes, or until the potatoes and cabbage are tender. Stir occasionally to ensure that the vegetables do not stick to the bottom of the pot.

5. Finalize and Serve:
- Remove the bay leaf before serving.
- Ladle the stew into bowls and garnish with fresh parsley and a sprinkle of grated Parmigiano-Reggiano.

Total Time

PT1H10M
1 hour and 10 minutes

Type of Dish

Dinner

Keywords

Italian, Vegetable Stew, Dinner, Parmigiano-Reggiano, Hearty Meals, Cabbage Stew, Comfort Food, Stove-top Cooking, Healthy Dinners, Fire-roasted Tomatoes

Recipe Yield

Feeds 4 adults

Calories

Total: 1120 calories for the entire dish

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