Italian Vegetable Stew

Name: Italian Vegetable Stew
Cuisine: Italian
Ingredients: 6 asparagus stalks, snapped in pieces; ¼ lb (125 g) green or yellow beans, cut into pieces; ¼ lb (125 g) green or yellow beans, cut into pieces; 1 small eggplant, chopped; 1 to 2 Italian sausages, meat squeezed out into tiny meatballs (can be browned in the oven first, or dropped straight into the hot stew to simmer once the zucchini is cooked); 1 to 2 Italian sausages, meat squeezed out into tiny meatballs (can be browned in the oven first, or dropped straight into the hot stew to simmer once the zucchini is cooked); ½ bunch chard, coarse stems discarded and leaves shredded; ½ bunch chard, coarse stems discarded and leaves shredded; 1 to 2 Italian sausages, meat squeezed out into tiny meatballs (can be browned in the oven first, or dropped straight into the hot stew to simmer once the zucchini is cooked); Canola or olive oil, for cooking; Canola or olive oil, for cooking; 1 purple onion, coarsely chopped; 1 carrot, halved lengthwise and sliced thinly; 2 garlic cloves, minced; 28 oz (796 mL) can diced tomatoes with their juices; 1 red bell pepper, coarsely chopped; ¾ lb (375 g) red- or yellow-skinned potatoes, skin left on, chopped; ¾ lb (375 g) red- or yellow-skinned potatoes, skin left on, chopped; 2 small zucchini, cut in half lengthwise and sliced thinly; 1 to 2 cups (250 to 500 mL) cooked chickpeas, or half to a full 19 oz (540 mL) can, rinsed and drained; 1 celery stalk, halved lengthwise and sliced thinly

Preparation info

Serves
6
; more if you use additional ingredients

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This is quite similar to a ratatouille, without the herbs. The basic stew is bold and simple, resulting in a fresh and satisfying meal. Adjust the ingredients according to what’s fresh and seasonal, and of course to your taste preferences. The focaccia pairs beautifully here.

Ingredients

Basic Stew

Canola or olive oil, for cooking
1 purple onion, coarsely chopped
1 carrot, halved lengthwise and sliced thinly

Method

In a large saucepan or Dutch oven set over medium heat, heat a drizzle of oil and sauté the onion, carrot, and celery (if using) for about 5 minutes, until just starting to soften and brown. Add the garlic and cook for 1 more minute, then add the tomatoes, pepper, potatoes, and eggplant (if using).

Cover and simmer until the potatoes are tender, 20 to 25 minutes. Add the zucchini and ch