Vegetable-Parmesan Stew Recipe

Name: Vegetable-Parmesan Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 6 cups low sodium chicken broth; 3 pieces parmigiano-reggiano cheese, rinds (about 2 oz.each); ¼ cup extra virgin olive oil, plus; 2 teaspoons extra virgin olive oil; 34 lb small white button mushrooms, stemmed and caps quartered; 1 lb small zucchini, halved lengthwise and cut crosswise into 1 1/2-inch pieces; 2 red bell peppers, cut into 1 1/2-inch pieces; 1 large leek, white and tender green parts only, quartered lengthwise and cut into 1 1/2-inch pieces; salt; fresh ground black pepper; 2 lbs tomatoes, peeled and coarsely chopped; 3 ounces capellini, broken into 1/2-inch pieces; 2 tablespoons finely chopped basil

Servings: persons

6 cups low sodium chicken broth
3 pieces parmigiano-reggiano cheese, rinds (about 2 oz.each)
¼ cup extra virgin olive oil, plus
2 teaspoons extra virgin olive oil
34 lb small white button mushrooms, stemmed and caps quartered
1 lb small zucchini, halved lengthwise and cut crosswise into 1 1/2-inch pieces
2 red bell peppers, cut into 1 1/2-inch pieces
1 large leek, white and tender green parts only, quartered lengthwise and cut into 1 1/2-inch pieces
salt
fresh ground black pepper
2 lbs tomatoes, peeled and coarsely chopped
3 ounces capellini, broken into 1/2-inch pieces
2 tablespoons finely chopped basil

1
In a large saucepan, combine the broth and Parmigiano-Regianno rinds and bring to a boil.
2
Simmer over modately low heat until the rinds are very soft and the broth is reduced to 4 cups, about 30 minutes.
3
Meanwhile, in a large stew pot, heat 2 tablespoons of oil.
4
Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 8 minutes.
5
Add 3 tablespoons of the oil along with the zucchini, peppers, and leek and season lightly with salt and pepper.
6
Cook, stirring, occasionally, until the vegetables are very lightly browned, about 5 minutes.
7
Add the tomatoes and cook, stirring, until slightly broken down, about 2 minutes.
8
Add the broth and the cheese rinds and bring to a boil.
9
SImmer over low heat until the vegetables are tender, about 20 minutes.
10
In a medium skillet, heat the remaining 1 tbsp of oil.
11
Add the broken pasta and cook over high heat, stirring, constantly, until lightly browned,m about 2 minutes.
12
Stir the pasta into the stew and cook until al dente, about 2 minutes.
13
Discard the cheese rinds and stir in the basil.
14
Serve the vegetable stew in deep bowls, passing crusty, toasted, peasant-style bread at the table.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 6 cups low sodium chicken broth, 3 pieces parmigiano-reggiano cheese, rinds (about 2 oz.each), ¼ cup extra virgin olive oil, plus, 2 teaspoons extra virgin olive oil, and more.

Yes, Vegetable-Parmesan 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.

Vegetable-Parmesan Stew

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