Tuscan Style Stew

Indulge in the warm, rustic flavors of this Tuscan Style Stew, a hearty and wholesome dish brimming with fresh vegetables, creamy cannellini beans, and aromatic herbs. Perfect for cozy nights, this one-pot recipe features tender chunks of Russet potatoes, vibrant zucchini, and earthy kale simmered in a rich tomato base infused with garlic, rosemary, and thyme. Quick to prepare and deeply satisfying, it’s an excellent choice for a comforting vegetarian meal. Serve it with a sprinkle of grated Parmesan cheese and crusty bread for a true taste of Tuscany. Ready in just over an hour, this stew is as nourishing as it is flavorful, making it a crowd-pleasing option for weeknight dinners or meal prepping.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 2 carrot, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 14 ounces crushed tomatoes (canned)
• 4 cups vegetable stock
• 2 cups cannellini beans (canned), drained and rinsed
• 2 Russet potatoes, peeled and chopped into 1-inch pieces
• 1 zucchini, diced
• 3 cups kale, stems removed and leaves roughly chopped
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 0 grated Parmesan cheese for serving (optional)
• 0 crusty bread for serving (optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until the vegetables start to soften.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Mix in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.

Step 5

Add the crushed tomatoes, vegetable stock, cannellini beans, potatoes, zucchini, dried rosemary, dried thyme, salt, and black pepper. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25 minutes, or until the potatoes are tender.

Step 7

Stir in the chopped kale and let it cook for an additional 5 minutes until wilted.

Step 8

Taste and adjust seasoning if necessary.

Step 9

Serve the stew warm, garnished with freshly chopped parsley. Add grated Parmesan cheese and crusty bread on the side, if desired.

Nutrition Facts

Serving size	2958.2 grams (2958.2g)

Amount per serving	% Daily Value*
Calories	1763

Total Fat 44.80g	57%
Saturated Fat 8.00g	40%
Polyunsaturated Fat 5.50g
Cholesterol 4mg	1%
Sodium 6574mg	286%
Total Carbohydrate 291.20g	106%
Dietary Fiber 61.00g	218%
Total Sugars 58.60g
Protein 71.50g	143%

Vitamin D 0IU	0%
Calcium 864mg	66%
Iron 23mg	127%
Potassium 7753mg	165%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.7%

Protein: 15.4%

Carbs: 62.8%