This Pasta and Vegetable Stew combines sautéed vegetables with a rich tomato base, enhanced by herbs like basil and oregano. Cooked in a flavorful broth, the stew includes small pasta shapes, adding heartiness to each bite. After simmering until the vegetables are tender, the pasta is added, absorbing the stew’s flavors. Topped with fresh parsley and optional Parmesan cheese, it’s warm and comforting. You can customize with other vegetables or protein sources like chickpeas. Leftovers store well in the fridge for 2-3 days.
Ingredients:
For the Stew Base
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 large carrots, sliced
- 1 bell pepper, chopped (any color)
- 1 zucchini, chopped
- 1 cup green beans, trimmed and halved
- 1 cup mushrooms, sliced
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 4 cups vegetable broth or water
- 1 cup pasta (small shapes like macaroni or shells)
- Salt and pepper to taste
Seasonings & Herbs
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
Garnish
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
Instructions:
Step 1: Saute the Vegetables
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook until the onions become translucent (about 3–4 minutes).
- Add the carrots, bell pepper, zucchini, green beans, and mushrooms. Sauté for another 5 minutes until the vegetables start to soften, stirring occasionally to prevent sticking.
Step 2: Add Tomato Base
- Add the crushed tomatoes and tomato paste to the pot, stirring until the vegetables are coated and the tomato paste is well mixed.
- Let the mixture simmer for a few minutes, allowing the flavors to blend.
Step 3: Add Broth and Seasonings
- Pour in the vegetable broth, and stir to combine everything evenly.
- Add basil, oregano, bay leaf, and red pepper flakes if using. Season with salt and pepper to taste.
- Bring the stew to a gentle boil, then reduce the heat to medium-low and let it simmer for 15–20 minutes, or until the vegetables are tender.
Step 4: Add Pasta
- Add the pasta directly to the simmering stew. Stir well to make sure the pasta doesn’t stick to the bottom of the pot.
- Continue cooking for an additional 10–12 minutes, or until the pasta is al dente and has absorbed some of the stew’s flavors. Add more broth if needed to reach desired consistency.
Step 5: Final Adjustments and Serve
- Taste the stew and adjust seasoning with more salt or pepper if needed. Remove the bay leaf before serving.
- Ladle the hot pasta and vegetable stew into bowls and garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese if desired.
Tips:
- Customization: Feel free to add other seasonal vegetables like spinach, kale, or even peas.
- Protein Addition: For added protein, include chickpeas, beans, or cooked sausage slices.
- Storage: This stew keeps well in the refrigerator for 2–3 days. Reheat gently, adding a bit of water or broth if it thickens too much.
This Pasta and Vegetable Stew is both hearty and healthy a comforting choice that’s easy to customize.
