Italian Vegetable Stew

Excellent soup. I make mine with 1 lb of Italian sausage as well. If you don't add the sausage then I would suggest adding more seasonings.

• Lydia B.

• Bentonville, AR

• 11/4/2021

Great and easy. I made a half recipe, but kept the chili, herbs, and garlic the same. I keep the rinds from Parmesan in my fridge and added three of those. I also used wine to deglaze the pan, and then chicken broth instead of water.

• Anonymous

• Saint Paul

• 1/19/2018

This stew is delicious, hearty, comforting, nutritious, and uses easy-to-find ingredients. Make it!

• chockolatte

• Los Angeles

• 1/16/2018

When it's cold and rainy during the day I start to obsess about this soup - makes me grateful for those gray dreary days. Chopping, dicing, and watching those greens cook down, just thinking about all that goodness flowing into the soup. It'll forgive you no matter how you try to mess it up. You go from one spoonful to the next trying a bit of bread here, some beans there...oh, those carrots look good! This soup's got your back. It's your friend.

• chockolatte

• Los Angeles, CA

• 2/11/2017

This is a wonderful soup you can adjust several ways. I added Farro toasted and a couple extra garlic cloves. I sprayed olive oil on the Sourdough breadcrumbs added garlic salt and toasted them. Yummy!!!

• ahroldmama

• Laguna Niguel, CA

• 2/5/2017

Best general veggie stew we've had in a long time! The whole Family loved it, and it is now and our normal rotation. I concur with previous reviews of just adding the greens right in, it's really delicious even when that sautéing step is skipped. You can also play around with amounts of beans or tomatoes or liquids depending on preference.

• jennyco

• colorado

• 1/17/2017

很想加入香肠所以我得到的支持my husband but opted not to and am glad I skipped it -- though it'd be good in there. I doubled the carrots & celery and added half a small onion and a large shallot because I didn't have a leek. I added a big bag of Trader Joe's Power Greens (removed the large ribs) after the veggies had softened and cooked them down for several minutes before adding a can of crushed tomatoes and only 4 cups of stock, as we prefer more of a stew consistency. I toasted the bread cubes and used them as topping with a sprinkling of Parm. My husband went back for seconds of a meal with no meat in it and said several times how much he liked it and that it didn't NEED meat in it to be good. YAY!!! I made this when pressed for time, so the simmering time was cut down by quite a bit. I'm anxious for the leftovers, as I know they'll be even better. Another meatless dinner goes into rotation!

• carisante1

• Manhattan Beach, CA

• 4/7/2016

Delicious. I also did not pre-cook the greens, and I'm glad I didn't. I added Hot Italian Sausage, and it melded well but would have been good without too.

• tabpp

• Alexandria, VA

• 2/12/2016

Oops, missed making the fork ranking in my review.

• marthabill

• Tallahassee, Fl

• 1/24/2016

Delicious, will definitely make again. Following the suggestions of some reviewers, I did not par boil the greens and, so they would not get mushy, added them in the last 15 minutes of cooking. For my taste, this did not work as the greens, especially the collards, were too chewy. I ended up cooking the stew an additional 30+ minutes. Next time I will put the greens in when the broth is added. I also added the beans in the last 15 minutes of cooking which was fine as they were canned. Absolutely include sourdough croutons which add a nice flavor.

• marthabill

• Tallahassee, Fl

• 1/24/2016

This was AMAZING!! I used spinach instead of the other greens called for this. It was a snowy and rainy day and this felt so comforting to eat. I would make this again, for sure.

• foodperson911

• Brooklyn, NY

• 1/24/2016

This was delicious! As someone else mentioned, it is definitely better a day later. I have given jars of the stew to two other people, and they all said they thought it was definitely four stars -- and they aren't vegetarians as we are.

• BettyMaxwell

• Chico, CA

• 1/23/2016

This was WONDERFUL!! Very easy to make and warming for the winter. Definitely NO need to precook the greens. They cook right into the stock while you're simmering. I added whole italian tomatoes in puree and added it all to make a rich tomato-vegetable broth. Can't wait to make it again!

• weinzett

• St. Louis, MO

• 1/22/2016

I made this recipe with two exceptions: I could not find leeks and used a chopped half onion in place and I added mushrooms. I used homemade stock. But it really was wonderful and with complex flavors. The sourdough bread has rosemary in it which added to the flavors.

• bustan79

• Midlothian, Virginia

• 1/19/2016

This was delicious, it tasted like the ribollita I enjoyed in Tuscany. I only used a chiffonade of lacinato and used chicken broth instead of vegetable. Delizioso!

• jwalker5

• SoCal

• 1/18/2016