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Italian Vegetable Stew ~ (Gluten-Free & Vegan)

As summer ends and we step into fall, I can think of nothing more satisfying than a piping-hot, hearty bowl of homemade stew!  The seasonal changes are sometimes subtle here in California but it allows for fresh produce year round.  I love that we can easily get seasonal, organic produce from our local farmer’s market throughout the week or even grow it in our own home garden. At a recent Sirens & Scoundrels trip to Northern California, my friends generously shared their backyard harvest with me and I couldn’t wait to start experimenting in the kitchen!

These were some of the best tomatoes I have ever eaten and the beautiful bounty of squash, zucchini and basil ran rampant in their garden. My Italian Vegetable Stew began as an experiment inspired by our farm-to-table experience and became an instant hit! It’s so easy, healthy and delicious (plus it’s vegan and gluten free)!  This crave-worthy, comfort bowl is so rich in flavor because of the quality of the produce. I highly encourage you to use organic ingredients, especially the tomatoes, when making this stew. I’m so happy to share this recipe of “real food” in one pot from my backyard to your dinner party!

Italian Vegetable Stew

Serves: 6

Prep Time: 5 minutes

Cook Time: 40 minutes


  • 4 cloves of Garlic
  • Olive Oil
  • 6-8 medium-large sized Tomatoes (depending upon size)
  • 3 medium Zucchini
  • 2 small Squash
  • 1 15 oz. can Artichoke Hearts
  • 1 15 oz. can Cannellini Beans
  • 1/2-cup Basil
  • 1 tsp. dried Oregano
  • 2 Tbsp. de-stemmed chopped Rosemary
  • Salt & Pepper to taste
  • Red Pepper flakes
  • grated Parmesan (**optional)

Mince the garlic.  Over medium heat, add 3 Tbsp. of olive oil and the garlic to a soup pot.

Chop the tomatoes into small chunks and add to the pot. Simmer over medium heat for 20 minutes, stirring occasionally, until the tomatoes have broken down into a sauce.

While the tomatoes are simmering, peel strips of zucchini length-wise using a peeler. Rotate around the core until you are down to the “core” housing the seeds. Discard the middle seeded area (this core is bitter). Set “noodles” aside.

TIP: I have a spiralizer, but I tend to like the texture of the “fettuccini” flat noodles that you get from using a peeler for this dish. The zucchini tends to retain more texture in the “fettuccini” form as they cook down.

Chop the squash into small chunks and add to the stew. De-stem and mince the rosemary. Coarse chop the basil. Add the dried oregano, rosemary and ¼ cup of chopped basil. Stir in 2 Tbsp. of olive oil. Sprinkle with red pepper flakes to taste. Let the stew cook an additional 10 minutes.

TIP: Click the video to see the fastest and easiest way to de-stem rosemary!

While the stew is simmering, drain and rinse the cannellini beans. Drain and chop the artichoke hearts into chunks.  Add the zucchini noodles, artichoke hearts and beans to the stew. Stir.

Let the stew simmer an additional 10 minutes. Salt and pepper to taste. Stir in the remaining chopped basil (1/4 cup) and it’s ready to serve!

I’m going to let you in on a little secret…it tastes even better the next day, if you happen to have leftovers.

Toast some gluten-free bread for dipping. Sprinkle with parmesan or vegan cheese. Pair this hearty meal with an Italian red wine and…Bon Appétit! ~ Love, Sirens & Scoundrels

If you enjoyed this quick and easy recipe, try our other Soups & Stews:

Thai Curry Vegetable Soup

Goulash ~ Beef & Potato Stew

Chicken Vegetable Soup:

Vegan Roasted Vegetable Stew:

Vegan Lentil Stew:

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Recipe by Sarah Prikryl // Words & Photography by Sarah Prikryl

Contributing Photography by: Christina Huntington & Jessica Sattelberger

© 2016 Sirens and Scoundrels

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