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Published on February 13, 2014

Cozy Up with Hearty Vegetarian Stew

February 13, 2014

Vegetarian stewStay warm during chilly winter days with this savory and satisfying comfort food. Few dishes are more appealing when the temperatures drop than a hearty stew. This delicious classic uses a medley of vegetables seasoned with aromatic herbs.


  • 2 Tablespoons olive oil
  • 1 onion, sliced into thin rings
  • 2 cloves garlic, minced
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 1 teaspoon thyme
  • 1 can (32 ounces) diced tomatoes with juice
  • 4 cups low-sodium stock (chicken or vegetable)
  • 2 bay leaves
  • 2 pounds potatoes, peeled and cubed
  • 2 carrots, sliced
  • 2 cans (15 ounces) kidney beans, drained and rinsed
  • 2 medium zucchini, sliced
  • Salt and pepper to taste
  • 8 Tablespoons Parmesan cheese, divided


In a large stock pot, sauté onions in olive oil until soft, about 7 minutes.

Add garlic, oregano, basil and thyme, and continue cooking for one minute.

Add tomatoes, stock, bay leaves, potatoes, carrots, salt and pepper, and bring to a boil, stirring occasionally.

Reduce heat, and simmer for 30 minutes.

Stir in the beans and zucchini, and simmer for an additional 30 minutes.

Remove bay leaves. Divide stew into eight bowls and sprinkle each serving with one tablespoon of Parmesan cheese.

Nutritional Information

Yield: 8 servings. Calories 346.5; Protein: 14.8 g; Fat: 2.8 g; Carbohydrates: 71.1 g; Fiber: 14.3 g; Sodium: 46.2 mg; Cholesterol: 0.5 mg.


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