Chef notes
I love this recipe because it is so versatile. I never make this stew the same twice — it's always changing based on what I have on hand and it always comes out delicious! It's comforting and filling but also light.
Technique tip: If you use a lot of fresh Parmesan, chances are you might have a rind or two in your freezer; if so, add it at the beginning of the simmering stage to infuse your stew with the most delicious, cheesy flavor. Remember to remove before serving.
Swap option: Any veggies or beans here would work in this.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color but green), seeded and cut into large chunks
- 2 carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 2 cups tomato sauce
- 2 cups vegetable broth
- 1 cup cooked chickpeas
- 1 teaspoon Italian seasoning
- A few fresh basil leaves
- 1 zucchini, diced
- Salt and freshly ground black pepper, to taste
- Parmesan, freshly grated
- Crusty bread, for serving
Preparation
1.In a medium soup pot, add the oil along with the onions and garlic and sauté over medium heat for a few minutes, just to soften them and allow them to become translucent.
2.Add the peppers, carrots and potatoes, and stir them around for a few minutes to coat them in the oil.
3.Add the tomato sauce, broth, chickpeas, Italian seasoning and basil. Bring to a boil, cook, reduce the heat to medium-low and simmer for about 30 minutes, or until the potatoes are tender.
4.Once the potatoes are tender, add the zucchini, cook for another 5-10 minutes, or until the zucchini is tender. Season with salt and pepper to taste. Serve with some freshly grated Parmesan and some crusty bread.
