A Little Secret with the Garlic
Let me tell you a little secret. You must let your chopped garlic rest. Just leave it on the cutting board for ten minutes. I know it seems silly. But it makes the garlic so much better for you.
This is my favorite part of getting ready. The smell fills my whole kitchen. It reminds me of my Nona’s house. She always said strong garlic keeps a family healthy. I think she was right.
The Magic of the Parmesan Rind
Now, do not throw away that hard cheese rind. It looks like a piece of wax. I promise, it is magic for your soup. You just drop the whole rind into the pot.
It simmers and makes the broth rich and salty. The rind will not melt all the way. You just fish it out at the end. Fun fact: This is a very old trick from Italy. They never waste a thing.
Why We Take Our Time
Do not rush the step with the tomatoes and wine. Let that liquid cook down slowly. It makes the flavor deep and sweet. Good food cannot be hurried.
I still laugh at that. I once tried to rush it for a date. The stew tasted… young. It had not lived enough yet. Now I always give it the time it needs. What is a meal you love that gets better with a slow cook?
Keeping the Goodness In
Please do not peel your zucchini. The bright green skin is so pretty. It also has lots of good vitamins for you. We want to keep all that goodness in our bowl.
This matters more than you think. Food should be both beautiful and healthy. The green bits make the stew look happy. Doesn’t that smell amazing? All those vegetables cooking together.
My Favorite Part
The very best part is at the end. You get to shave fresh parmesan right on top. The hot soup melts the cheese just a little. It is pure comfort in every single spoonful.
This is why we cook. It is not just about eating. It is about feeling warm and cared for. Tell me, what is your ultimate comfort food? I would love to know. Making this stew always fills my home with love. I hope it fills yours, too.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Olive Oil | 3 tbsp | |
| Vidalia or Yellow Onion | ½ of a large, diced | |
| Garlic | 3 large cloves | finely chopped |
| Petite Diced Tomatoes | 2 cans (14.5 oz) | |
| Pinot Grigio or Marsala Cooking Wine | ½ cup | |
| Beef Broth | 32 oz | |
| Better than Bouillon Beef Paste | 1 tbsp | |
| Tomato Paste | 2 oz | |
| Carrots | 2 cups diced | peeled |
| Zucchini | 2 large, diced | washed and intact/not peeled |
| Dried Basil | ⅓ tbsp | |
| Dried Oregano | 1 tbsp + ½ tsp | |
| Dried Thyme | ½ tsp | |
| Onion Powder | 2 tsp | |
| Bay Leaves | 4 | |
| Parmesan Cheese Wedge | 8 oz | |
| Water | 1 cup | |
| Ditalini Pasta | 2 cups | |
| Northern Beans | 1 can | rinsed and drained |
| Kidney Beans | 1 can | rinsed and drained |
| Salt and Pepper | to taste |
Hearty Vegetable Stew: Comfort in Every Spoonful
This stew is my favorite hug in a bowl. I learned to make it from my own grandma on a rainy afternoon. The whole house would fill with the most wonderful smells. It makes me feel so cozy and loved. I hope it does the same for you.
Let’s get started. First, dice your garlic and let it sit for a bit. This little wait makes the garlic extra good for you. It’s a great trick for cold season. Doesn’t that smell amazing already?
- Step 1: Warm the olive oil in your biggest pot. You’ll know it’s ready when the oil shimmers. Add your onion and that rested garlic. Cook them until they smell wonderful and look soft. I still laugh at how my eyes water with the onions.
- Step 2: Pour in the tomatoes and the cooking wine. Let this bubble gently until it gets a bit thicker. This takes about 15 minutes. It’s the perfect time to chop your carrots. (Hard-learned tip: Don’t rush this step! It builds the best flavor.)
- Step 3: Now, add the broth, all the seasonings, and the carrots. Here’s the secret! Toss in the rind from your parmesan wedge. It looks funny, but it makes the stew so rich. Do you know which veggie is a rabbit’s favorite? Share below!
- Step 4: Bring it all to a boil for two minutes. Stir so nothing sticks. Then add the pasta and your diced zucchini. I never peel my zucchini. The green skin is so pretty and full of good things.
- Step 5: Add a cup of water and let it simmer. The pasta will cook and the zucchini will get tender. Now, drain and rinse your beans. Turn off the heat and stir them in. Find the bay leaves and the soft cheese rind to throw away. Let it sit for just a minute before you eat.
Cook Time: 38 minutes
Total Time: About 1 hour
Yield: 8 big servings
Category: Dinner, Soup
Three Fun Twists to Try
This recipe is like a good friend. It’s happy to change things up! Here are a few ways to make it new. My grandkids love the “Tuscan Sunshine” version best. It always makes me smile.
- Hearty Beef-Up: Add some browned ground beef or stew meat for extra protein. It makes the stew even more filling on a cold night.
- Tuscan Sunshine: Use a can of white beans and swap the beef broth for chicken. Stir in a big handful of fresh spinach at the very end.
- Spicy Fiesta: Add a chopped jalapeño with the onions. Use a pinch of red pepper flakes too. It gives the stew a little kick!
Which one would you try first? Comment below!
How to Serve Your Stew
A great bowl of stew deserves great friends. I love serving this with a thick, crusty slice of bread. It’s perfect for wiping the bowl clean. A simple green salad on the side is lovely too. It adds a fresh crunch.
For your drink, you have choices. A cold glass of apple cider is so nice and sweet. For the grown-ups, a glass of the same Pinot Grigio you cooked with is perfect. It just feels right. Which would you choose tonight?
Keeping Your Stew Cozy for Later
This stew is even better the next day. Let it cool completely before storing. It will keep in your fridge for about four days.
You can also freeze it for a quick future meal. I freeze it in single portions. This way, my grandson can heat one up for his lunch.
I once forgot to cool a big pot of stew. It warmed up my whole fridge. Now I always let it sit on the counter first.
Batch cooking saves you time on a busy night. It also fills your kitchen with a wonderful smell. A ready-made meal feels like a warm hug.
Reheat it gently on the stove with a splash of water. This keeps it from getting too thick. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Stew Hiccups
Is your stew too thin? Let it simmer a bit longer without the lid. The extra liquid will cook off. Your kitchen will smell amazing.
I remember when my zucchini turned to mush. I added it too early. Now I add it with the pasta so it stays firm.
Getting the salt right is important. You can always add more, but you cannot take it out. Taste your stew at the very end.
These small fixes build your cooking confidence. A well-balanced stew makes everyone at the table happy. Which of these problems have you run into before?
Your Stew Questions, Answered
Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free pasta. It will taste just as good.
Q: Can I make it ahead? A: Absolutely. The flavors get friendlier overnight in the fridge.
Q: I don’t have cooking wine. A: No problem. Use more broth with a squeeze of lemon juice instead.
Q: Can I double the recipe? A: You sure can. Just use your biggest pot.
Q: Is the parmesan rind really necessary? A: It adds a deep, savory flavor. *Fun fact: This is a secret trick from Italian grandmothers!* Which tip will you try first?
From My Kitchen to Yours
I hope this stew brings warmth to your home. It is a recipe filled with love and good memories. I love seeing your kitchen creations.
Have you tried this recipe? Tag us on Pinterest! I would be so happy to see your bowl of stew. Sharing food is a way of sharing joy.
Happy cooking!
—Lena Morales.
Hearty Vegetable Stew: Comfort in Every Spoonful:
Description
Warm up with this hearty vegetable stew! A cozy, healthy comfort food recipe that’s easy to make and packed with flavor. Perfect for a comforting meal.
Ingredients
Instructions
- Dice your garlic first! Set it aside on your cutting board and let it rest for 10-15 min. Letting garlic rest before heating it gives the enzymes a chance to form and ensures their maximum health and flavor benefits. Fresh and rested garlic in soups and other dishes are wonderful for flu season because of its amazing antioxidant and immune system boosting properties.
- Next, warm your olive oil in a large Dutch oven or stockpot over medium heat until it shimmers. Once the oil is shimmering, add the diced onion and garlic. Sauté in the olive oil until fragrant and translucent.
- Open and pour in both full cans of the petite diced tomatoes (do not drain the juices) and the dry cooking wine of your choice. Simmer uncovered on low heat until the liquid has reduced by half. This takes about 15-20 min.
- Add broth, bouillon, seasonings, tomato paste, parmesan rind (see below instructions), and carrots. DO NOT add the zucchini yet! Bring to a boil. Parmesan Rind Instructions: One of the special ingredients in this recipe is the parmesan rind! The parmesan rind is the parmesan’s outside shell or rind that develops as the cheese is air-dried in its temperature-controlled environment. The rind is typically about 1 inch thick on the larger end of your parmesan wedge. Visually, the rind might look and feel inedible. It feels and looks like wax but I promise it is completely safe to eat and is an amazing flavor-infusing ingredient for your soup! Some of the rind will dissolve while simmering, but there will typically be a soft rind left that is easy to remove in one piece after all the flavors have been infused into the soup.
- Let the soup boil for about 2 min while stirring constantly so nothing sticks on the bottom.
- Add salt and pepper, the 2 cups of dry Ditalini Pasta, and (diced but not peeled) zucchini. The skin of zucchini is so brilliantly bright and green and has lots of flavor and health benefits, so no need to shave it off.
- Drain and wash the two cans of beans and set them aside.
- Add 1 cup of water, stir and let simmer until the pasta is cooked and zucchini is tender. About 10 min.
- Turn heat off and stir in beans and salt and pepper. Then remove the bay leaves and the remainder of the softened parmesan rind and discard it. Let sit for 2 min before serving.
- This soup is delicious served with the rest of your wedge of parmesan shaved onto the top of your bowl of soup and some freshly cracked pepper.
Notes
- Nutrition: Calories: 399kcal | Carbohydrates: 47g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 1700mg | Potassium: 726mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5911IU | Vitamin C: 23mg | Calcium: 428mg | Iron: 3mg
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