Italian Mixed Vegetable Stew Recipe

Name: Italian Mixed Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 medium potatoes, peeled and diced; One 10-ounce package frozen cut green beans; One 28-ounce can salt-free diced tomatoes, undrained; 1/4 cup dry red wine; 1 teaspoon Italian herb seasoning; 1/2 teaspoon dried basil; 2 cups water; 3 heaping cups cauliflower, cut into bite-sized pieces; 1 medium zucchini, quartered lengthwise and sliced; 1 pound frozen gnocchi, thawed; Salt and freshly ground pepper to taste; 1/4 cup chopped fresh parsley, or more to taste

Servings: persons

2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
2 medium potatoes, peeled and diced
One 10-ounce package frozen cut green beans
One 28-ounce can salt-free diced tomatoes, undrained
1/4 cup dry red wine
1 teaspoon Italian herb seasoning
1/2 teaspoon dried basil
2 cups water
3 heaping cups cauliflower, cut into bite-sized pieces
1 medium zucchini, quartered lengthwise and sliced
1 pound frozen gnocchi, thawed
Salt and freshly ground pepper to taste
1/4 cup chopped fresh parsley, or more to taste

1
Heat the oil in a soup pot.
2
Add the onion and saute over medium-low heat until translucent.
3
Add the garlic and continue to saute until both are golden.
4
Add the potatoes, green beans, tomatoes, wine, seasoning, and basil.
5
Stir in the water.
6
Bring to a rapid simmer.
7
Lower the heat, cover, and simmer gently until the vegetables are just tender, about 15 minutes.
8
Add the cauliflower and zucchini and cook for another 10 to 15 minutes, or until all the vegetables are done but not overcooked.
9
Meanwhile, cook the gnocchi separately in a large pot according to package directions.
10
Most prepared gnocchi cook in about 10 minutes.
11
When done, drain and gently stir into the stew.
12
Season with salt and pepper and stir in half of the parsley.
13
The stew should have a thick, moist base, but not be too liquidy.
14
Add a bit more water if needed.
15
Serve at once.
16
Top each serving with a sprinkling of the remaining parsley.
17
Per serving:
18
Calories: 210
19
Total fat: 8g
20
Protein: 6g
21
Fiber: 6g
22
Carbohydrate: 31g
23
Cholesterol: 0mg
24
Sodium: 88mg

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 large onion, chopped, 3 cloves garlic, minced, 2 medium potatoes, peeled and diced, and more.

Yes, Italian Mixed Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Mixed Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions