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February 18, 2014

(Vegan) Chunky Italian Vegetable Stew

by Ashley Manila

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(Vegan) Chunky Italian Vegetable Stew

February 18, 2014 by Ashley Manila 21 Comments

Comfort food. It’s the only thing still getting me through this Winter. Well, that and episode after episode of House of Cards (so guilty), but considering I’ve only got 2 left for the season, I think it’s best to stick to the edible stuff.

Like this stew. With its chunky vegetables, creamy beans, and slightly spicy tomato broth. It’s the kind of comfort food you can actually take comfort in eating because it’s totally good for you, but also hearty, rich, and not lacking a single thing as far as I’m concerned.

This soup in its original form is vegan. I didn’t set out to make it this way; it just sort of happened and was a wonderful surprise. If you need some extra oomph in your stew, I think some shredded cheese, croutons, or even chopped up chicken would be just delightful.

But really, it is divine in its simplest form. Just the beans, the broth, and the vegetables.

Shine on Winter stew! And stay warm, you guys. xoxo

(Vegan) Chunky Italian Vegetable Stew

Ingredients

4 tablespoons olive oil
2 leeks (white and light green parts only), sliced
1 large yellow onion, diced
2 carrots, peeled and diced
2 stalks of celery, diced
6 cloves garlic, chopped
1 bunch Lacinato kale, thick stems discarded and leaves sliced
1 bunch curly kale, thick stems discarded and leaves sliced
(1) 32 oz container vegetable broth
(2) 15-ounce cans cannellini beans, drained and rinsed
1 28- ounce can diced tomatoes
1/2 teaspoon crushed red pepper flakes
1 bay leaf
kosher salt and black pepper

Instructions

Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the leeks and onion, and cook - stirring occasionally - until soft, about 8. Add the carrots and celery and cook for another 5 minutes before adding the kale and cooking, stirring occasionally, for another 2 to 3 minutes.Stir in garlic and cook until fragrant, about 1 minute.
Add the broth, beans, tomatoes (and their juices), crushed red pepper, bay leaf, salt, and pepper and bring to a boil. Reduce heat and simmer, 3/4 of the way covered, until thickened, about 30 minutes.
Season to taste.
When ready to serve, ladle soup into bowls and top each bowl of soup with a drizzle of the remaining olive oil. Serve with bread and cheese if desired. Adding cheese of course will make this non-vegan, but very delicious.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature

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Comments

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Ali @ Inspiralized says
February 18, 2014 at 1:44 pm
Gorgeous! Love veggie stews 🙂
Reply
- bakerbynature says
  February 19, 2014 at 11:57 am
  Thanks, lovely! xo
  Reply
Taylor @ Food Faith Fitness says
February 18, 2014 at 1:47 pm
I love stew in the winter! Especially one that is chunky and loaded with all those delish vegetables! Love this recipe girlfriend!
Reply
- bakerbynature says
  February 19, 2014 at 11:57 am
  Taylor – thank you girl! Stews and soups in the Winter just feel like necessity. At least here on the East 😉
  Reply
Tieghan Gerard says
February 18, 2014 at 2:02 pm
Chunky is the way to go!! Love al those beans and the kale in this!
Reply
- bakerbynature says
  February 19, 2014 at 11:56 am
  Thanks girl. I’m totally all about the kale right now…
  Who am I!? xox
  Reply
Kelli @ The Corner Kitchen says
February 18, 2014 at 2:15 pm
Man, I’m so jealous of your progress in House of Cards. I’m only 2 episodes in and dyyyyying to know what happens. Also dying over this stew…this is my winter comfort food jam!
Reply
- bakerbynature says
  February 19, 2014 at 11:56 am
  We finished the season last night! Aaaahhh. I need you to finish so we can gossip about it! xoxox
  Reply
Abby @ The Frosted Vegan says
February 18, 2014 at 2:17 pm
I neeeed this for this awful weather we have been having! Love those big veggie chunks!
Reply
- bakerbynature says
  February 19, 2014 at 11:56 am
  Girl, come on over for a bowl anytime 😉 xo STAY WARM!!!
  Reply
marcie says
February 18, 2014 at 4:17 pm
I love a nice, chunky vegetable soup or stew! I try to make a big pot once a week so I can eat a bowl a day. This looks delicious!
Reply
- bakerbynature says
  February 19, 2014 at 11:54 am
  Yes! We make a pot once a week, too. Always a little different on the recipes, but always something comforting and hearty. It makes Winter at least a little cozy 🙂
  Reply
Courtney @ Neighborfood says
February 18, 2014 at 4:57 pm
This looks like health in a bowl! Hearty and comforting and healthy all in one? I’ll take it!
Reply
- bakerbynature says
  February 19, 2014 at 11:53 am
  The great thing is that it’s so good for you, but also just damn delicious! I ate two bowls last night as a second dinner with ZERO guilt 😉 WIN!
  Reply
Melanie Hiester says
February 18, 2014 at 5:59 pm
Mmm…mmm…mmm. Totally into kale right now so this looks amazing! Gotta get those veggies in.
Reply
Eileen says
February 18, 2014 at 6:18 pm
This stew sounds amazing! So full of all the best vegetables and hearty beans–perfect for winter. I might throw in some pasta and make it into a vat of minestrone. 🙂
Reply
- bakerbynature says
  February 19, 2014 at 11:52 am
  Ooooh I love that idea! Let me know how it turns out 🙂 xo
  Reply
Norma | Allspice and Nutmeg says
February 18, 2014 at 7:53 pm
I love chunky soups. This soup would get me through the winter too.
Reply
- bakerbynature says
  February 19, 2014 at 11:52 am
  Chunky soups always and forever 🙂
  Reply
Alyssa (Everyday Maven) says
February 19, 2014 at 5:23 am
This is my kind of soup – love the ingredients!
Reply
- bakerbynature says
  February 19, 2014 at 11:50 am
  Thanks, Alyssa! I’m all about simple and fresh right now… NEED Summer to get here 😉
  Reply

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