Italian-Style Vegetable Stew

Name: Italian-Style Vegetable Stew
Cook time: 6 h
Total time: 6 h
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper; 2 bay leaves; Salt and freshly ground black pepper; 3 carrots, thinly sliced; 1 teaspoon fresh or dried rosemary; 1 teaspoon dried basil; 1 teaspoon dried oregano; 2 tablespoons tomato paste; 4 garlic cloves, minced; 1 large yellow onion, chopped; 2 teaspoons olive oil (optional); 1 cup vegetable broth; ½ cup dry white wine; 1 (14.5-ounce) can diced tomatoes, with their juices; 3 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, rinsed and drained; 3 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, rinsed and drained; 1 small red bell pepper, seeded and chopped; 2 medium-size Yukon gold potatoes, peeled and diced; 1 celery rib, chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

This recipe was inspired by a chicken dish my mother used to make. When I was a child, I remember enjoying everything about it—except for the chicken. Now I can have it my way, with delicious vegetables and herbs simmered in a luscious broth. I like to serve this over freshly cooked noodles, but it’s also good with warm crusty bread for dunking.

Ingredients

Europe
Italy
Stew
Vegan
Gluten-free

Ingredients

Method