Name: Italian Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 1 1/2 lbs zucchini or 1 1/2 lbs vegetable marrows, chopped; 1 red pepper, chopped; 1 green pepper, chopped; 6 small potatoes, chopped; 9 plum tomatoes, chopped; 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 2 celery ribs, chopped; 1 bay leaf; 1/2 teaspoon hot pepper flakes; 1 cup vegetable broth or 1 cup water; 1/4 cup basil, fresh or 2 tablespoons basil, dried; 1 (16 ounce) can chickpeas; 1 teaspoon salt; 1/4 teaspoon pepper

1

Recipe by Katzen

2

People talking

Join In Now Join the conversation!

Italian Vegetable Stew created by Katzen

I found this recipe in a Canadian Living Magazine, which calls for vegetable marrow. I wondered what this vegetable was, as I'd never seen it before. Turns out it is a relative of the zucchini, and zuchini or yellow squash is easily substituted. The stew, with a few small modifications, turned out delicious, and the juices are perfect to sop up with some crusty italian bread.

Ready In:: 45mins
Serves:
Units:

2

People talking

Join In Now Join the conversation!

ingredients

1 ¹⁄₂ lbs zucchini or 1 1/2 lbs vegetable marrows, chopped
1 red pepper, chopped
1 green pepper, chopped
6 small potatoes, chopped
9 plum tomatoes, chopped
2 tablespoons extra virgin olive oil
1 large onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 bay leaf
¹⁄₂ teaspoon hot pepper flakes
1 cup vegetable broth or 1 cup water
¹⁄₄ cup basil, fresh or 2 tablespoons basil, dried
1 (16 ounce) can chickpeas
1 teaspoon salt
¹⁄₄ teaspoon pepper

directions

In dutch oven or large pot, heat oil over med-high heat; saute onion, garlic, celery and bay leaf until softened, about 3 minutes.
Add vegetable marrow or zucchini, green and red peppers, and hot pepper flakes; cook until vegetables begin to soften, about 3 minutes. (Add basil in at this step if using dried.).
Add stock or water; cover and bring to a boil. Add potatoes & tomatoes, reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes. Add drained chick peas. Stir in salt and pepper and fresh basil (if using fresh.) Discard bay leaf.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Katzen

Contributor

@Katzen

Contributor

"I found this recipe in a Canadian Living Magazine, which calls for vegetable marrow. I wondered what this vegetable was, as I'd never seen it before. Turns out it is a relative of the zucchini, and zuchini or yellow squash is easily substituted. The stew, with a few small modifications, turned out delicious, and the juices are perfect to sop up with some crusty italian bread."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by Starrynews

2/3/2010

Reply
review by Starrynews

2/2/2010

This was very good! Warm and filling, with a little zip from the hot pepper flakes. I used the zucchini option, dried basil, and broth. I also omitted the salt (personal preference). I wasn't sure when to add the tomatoes, so I put them in with the potatoes since I figured the extra liquid they would make would be needed during the simmering time. Thanks for sharing!

Reply
photo by Katzen

8/10/2009

Reply
creation by Katzen

7/27/2009

I found this recipe in a Canadian Living Magazine, which calls for vegetable marrow. I wondered what this vegetable was, as I'd never seen it before. Turns out it is a relative of the zucchini, and zuchini or yellow squash is easily substituted. The stew, with a few small modifications, turned out delicious, and the juices are perfect to sop up with some crusty italian bread.