Best Vegetable Stew With Pasta Recipes

VEGETABLE STEW

Vegetable Stew image

This Vegetable Stew is easy to make and the perfect comforting, hearty one-pot dinner that the whole family will enjoy! It's filled with zucchini, red peppers, mushrooms, sweet potatoes and plenty more healthy, tasty stew ingredients. Gluten-free, vegan, paleo, low carb, keto and Whole30 compliant.

Provided by Kelly

Categories Dinner

Time 45m

Number Of Ingredients 16

Ingredients

1 onion
4 garlic cloves
1 carrot
1 red bell pepper
6 cremini mushrooms
1 zucchini
1 sweet potato
1 tbsp Italian herbs
1 tbsp tomato puree
1.5 tbsp coconut aminos
1 tsp balsamic vinegar
3 tbsp arrowroot starch (, mixed with 3 tbsp water)
14.5 oz tin chopped tomatoes
3.5 cups vegetable stock
1.5 cups chopped kale
salt and pepper (, to taste)

Steps:

Heat a tbsp of olive/avocado oil in a large pot/pan over medium heat. Finely chop the onion and add it in. Stir and let cook for a few minutes.
Add the minced garlic and cook for a minute. Peel the carrot and cut it into semi circle slices. Add to the pan.
Cut the red pepper into ½-inch chunks, the mushrooms into quarters and the zucchini into semi circle slices.
Add them all to the pan and cook for 5-10 minutes, until starting to brown and soften. Add a little more oil if needed.
Peel and cut the sweet potato into ½-inch pieces. Add it to the pan along with the herbs, tomato puree, coconut aminos, balsamic vinegar, arrowroot starch slurry, chopped tomatoes and vegetable stock.
Bring to a gentle simmer and leave to cook for 20-25 minutes, until the sweet potato is soft through. Add chopped kale within the last few minutes.
Season with salt and pepper, to taste. Serve and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 168 kcal, Carbohydrate 18 g, Protein 5 g, Fat 1 g, Fiber 6 g, Sugar 7 g

VEGAN MUSHROOM STEW

Vegan Mushroom Stew image

Colder weather calls for hearty meals, and this easy one pot vegetable stew is perfect for an easy dinner that everyone will love! It comes together in about 45 minutes and is loaded with root vegetables and lentils which make this vegetarian stew super filling!

Provided by Kylie

Categories Main Dish

Time 45m

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
1 yellow onion, diced
1 cup sliced carrot
1 cup sliced celery
16 oz. baby Bella mushrooms, halved
6 cloves garlic, thinly sliced
2 teaspoons dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried sage
2 tablespoons flour
1/4 cup balsamic vinegar
2 tablespoons soy sauce
16 oz. baby yellow potatoes, halved
1 cup uncooked split red lentils
1 (14.5 oz.) can tomato sauce
3 cups vegetable broth
2 bay leaves
Kosher salt
fresh cracked pepper

Steps:

Heat oil in a large pot over medium heat.
Add onion, carrot, and celery along with a couple pinches of salt and pepper.
Cook, stirring occasionally for 8 minutes.
Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.
Cook, stirring frequently, for 3-4 minutes.
Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.
Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the yummy bits off the bottom.
Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple pinches of salt and pepper.
Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.
Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.
Garnish with fresh parsley, serve with mashed potatoes, and enjoy!

Nutrition Facts : Calories 355 calories, Sugar 9.7 g, Sodium 650.1 mg, Fat 9.5 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 57.3 g, Fiber 8.5 g, Protein 13.2 g, Cholesterol 0 mg

PEASANT PASTA STEW

Peasant Pasta Stew image

When I was trying to duplicate a favorite restaurant recipe, I came up with this hearty stew. Pork, pasta, vegetables and beans in a thick tomato broth make it a warm and satisfying supper. My husband and I love the savory Italian flavor.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups beef broth
2 celery ribs, chopped
2 large carrots, cut into 1/4-inch slices
1 medium onion, chopped
1 can (46 ounces) V8 juice
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cans (6 ounces each) Italian tomato paste
1 tablespoon dried oregano
1-1/2 teaspoons pepper
1/4 teaspoon garlic powder
3/4 pound ground pork
3/4 cup kidney beans, rinsed and drained
3/4 cup great northern beans, rinsed and drained
1 cup medium shell pasta, cooked and drained
Shredded Parmesan cheese

Steps:

In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 286 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1169mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 6g fiber), Protein 15g protein.

BEEF STEW WITH PASTA

Beef Stew with Pasta image

I have happy memories of my mother's tomato-y beef stew, so I combined her recipe with a bunch of fall veggies I needed to use. The result was a fun, fill-you-up dinner. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 12 servings (5 quarts).

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil, divided
2 pounds beef stew meat
4 medium carrots, cut into 1-inch pieces
1 large onion, chopped
4 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (12 ounces) tomato paste
3/4 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) chicken broth
2 tablespoons minced fresh parsley, optional
2 pounds potatoes (about 4 medium), peeled and cubed
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese
1-1/2 cups uncooked ditalini or other small pasta
2 cups chopped fresh spinach

Steps:

In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half the beef. Remove from pan. Repeat with additional oil and remaining beef., In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, salt, pepper, broth, beef and, if desired, parsley; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., Stir in potatoes, beans and cheese; bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted.

Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 999mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.

VEGETABLE STEW

Vegetable Stew image

Everyone in my family welcomes a dinner that centers around stew. This particular stew is so colorful you can bring the pot right to the table and serve it from there!

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield about 8-10 servings (3-1/2 quarts).

Number Of Ingredients 17

Ingredients

1-1/2 pounds lean boneless lamb or pork, cut into 1-inch cubes
2 tablespoons vegetable oil
1 medium onion, chopped
2 medium potatoes, peeled and cubed
1 medium leek, sliced
6 cups beef broth
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups chopped cabbage
2 to 3 cups cauliflower florets
3 carrots, sliced
1 celery rib, sliced
1 package (9 ounces) frozen cut green beans, thawed
Minced fresh parsley
Cornstarch and water, optional

Steps:

In a Dutch oven, brown meat in oil over medium-high. Add onion and cook until tender; drain. Add the next seven ingredients. Cover and simmer until the meat is tender, about 1 hour. Add cabbage, cauliflower, carrots, celery, beans and parsley; cover and simmer until the vegetables are tender, about 30 minutes. If desired, thicken with cornstarch dissolved in water.

Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 595mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

VEGETABLE STEW WITH PASTA

Vegetable Stew with Pasta image

Came up with this to use up fresh vegetables.

Provided by Phil Galanti

Categories Pasta

Time 55m

Number Of Ingredients 13

Ingredients

2 clove garlic sliced thin
2 Tbsp olive oil
1 1/3 small zucchini diced
1 large onion sliced
2 stalk(s) celery sliced
1 small eggplant peeled and diced
14 oz tomatoes, canned and diced
1/2 c water
1/2 tsp basil, dried
1/2 tsp oregano, dried
pinch red pepper flakes
salt and pepper
parmesan cheese grated

Steps:

1. Heat a large sauce pan over medium heat. Add oil and garlic when you smell the garlic add all the vegetables and stir. Continue cooking the vegetables until they begin to soften.
2. Add tomato, pepper, basil, oregano, red pepper flakes and a 1/4 teaspoon salt. Bring to a boil lower heat and simmer till vegetables are cooked. If the stew is thick add more water. Serve over Bow Tie , Shells or Fusilli pasta. Top with Parmesan Cheese
3. This stew has a thin consistency. This stew improves with age so making a day ahead or early in the day and letting it sit makes it better.