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Tuscan Stew

Tuscan Vegetable Stew

Recipe by Jennifer-JuneCuisine: ItalianDifficulty: Easy


  • 2 cups sliced button or crimini mushrooms

  • 1 Bell pepper, chopped

  • 1 medium zucchini chopped

  • 1 bunch Tuscan kale

  • 1 large onion diced

  • 4 garlic cloves minced or crushed

  • 1 medium sweet potato cubed

  • 2 cans (15 oz each) cannellini beans (white kidney) or butter beans

  • 2 medium-large vegan sausages, broken up into small bite-size bits *optional

  • 1 14 oz diced tomatoes

  • 1 156 ml can tomato paste

  • 1 small handful of fresh Italian parsley, chopped

  • 2 Tbsp olive oil

  • A pinch of red pepper flakes – or more if you like more heat

  • 1 Bay leaf

  • 2 1/2 cups low-sodium vegetable broth

  • 1 tsp dried oregano

  • 1 tablespoon fresh basil, torn into little pieces

  • Salt and freshly ground pepper to taste


  • In a large (5-6 quart) pot or dutch oven, saute mushrooms, bell peppers, onions, sausage and sweet potato over medium for about 10 minutes or until tender, stirring occasionally, and adding water a tablespoon or two at a time to keep the veggies from sticking to the bottom of the pot.
  • Stir in all the remaining ingredients except for basil, zucchini and kale, and bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
  • Add basil, kale and zucchini and cook for another 10 minutes or until sweet potatoes and zucchini are both tender.
  • Remove and discard bay leaf
  • Garnish with fresh parsley or basil, and serve with crusty bread, or over pasta, or stuffed with rice and baked in a whole bell pepper!


  • This is also very tasty with black olives in it!

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