Vegetable Stew


Fast, satisfying treatment of fresh chunky veggies. 

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4-6
4-6 cups chicken or vegetable stock

3-4 tablespoons olive oil

3 cloves garlic, crushed
1 medium onion, 1/4″ dice
2 teaspoons Italian seasoning

2 cups carrots, 1/4″ dice

4 cups cabbage, 1/4″ dice

2 cups chopped broccoli florets
1 can cannellini beans with liquid

Shredded Parmesan to taste
salt and pepper, to taste

Heat the stock in a large saucepan or stock pot over medium heat.  
While stock is heating, heat the oil in a large skillet or saucepan over medium heat and cook the garlic and onion for 2 minutes, stirring.  Add the Italian seasoning and the carrots and continue cooking for another 5 minutes.  Scrape the carrot mixture from the skillet into the stock pot, along with the cabbage, heat to a simmer, and cook for 5 minutes.  Add the broccoli, and continue to simmer for 10 minutes or until carrots, cabbage, and broccoli are tender crisp.  Add the cannellini beans, heat for 30 seconds further, the serve, seasoning to taste with salt and pepper, and topping with Parmesan cheese.

Variations:  This simple method could easily be adapted to welcome other chunky vegetables such as bok choi, celery, celeriac, and others.  Add chopped sausage.

Photo and recipe by Tod Dimmick

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