Gluten Free Recipes/ One Dish Meals/ Soups, Stews and Chili/ Vegetarian Recipes

Dad’s Favorite Vegetarian Italian Stew

Dad's Favorite Vegetarian Italian Stew by 2sistersrecipes.com

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Vegetarian Italian Stew is loaded with Swiss Chard, fresh chopped tomatoes, and yellow potatoes, then it’s gently simmered in a delicious broth made with fresh herbs and vegetable stock.  Swiss Chard is so sweet and tasty in this stew, you’ll want to eat it for days!  So make extra!

 
 

We grew up eating Swiss chard our entire lives.  This vegetable was mostly popular among the Mediterranean countries, and surprisingly, not too many people are familiar with this healthy “green.”

Swiss chard is definitely among the power-food vegetables, ranking high on the top of the scale, containing polyphenol antioxidants as much as broccoli, spinach, and kale.

Swiss chard is a tall leafy green vegetable with long and thick stalks that comes in white or red and has wide fan-like green leaves.  The white stems are crunchy and sweet after you cook them for a few minutes, but the red stalks tend to be tough and need more cooking time.

We prefer to use only the white stems in the stew and discard the red ones.

 

 

 

 
 

Swiss chard is rich in vitamins K, A and C and low in calories, and with its good supply of calcium and magnesium, along with vitamin K, it provides excellent bone support and health.  Need I say more?  Swiss chard has so many benefits, we should all be eating more of this healthy “green.”

Our mom often makes Dad’s Favorite Vegetarian Stew especially for cool evenings and when they want a  meatless meal.

The stew takes about 30 minutes to make and ready to serve.  It’s pure comfort food for dad, and for us as well.  We hope you’ll try it!

 

Enjoy!

 

 

 

 *Full Recipe Card Below!

 Ingredients Needed for Dad’s Favorite Vegetarian Italian Stew:

  • 2 Tbsp. extra-virgin olive oil

  • 2 garlic cloves, sliced

  • 1 medium onion, chopped

  • 4 small russet potatoes- peeled and chopped into 1-inch pieces

  • 1 large (or 2 medium) ripe tomato – chopped

  • 1/8 tsp. crushed red pepper

  • 1/8 tsp. dried or fresh oregano

  • 1/4 tsp. salt

  • 5 to 6 leaves fresh basil

  • 1/2 cup low-sodium vegetable broth

  • 1 bunch Swiss chard

  • grated Reggiano-Parmigiano cheese, for the table


In a 2 to the 3-Quart saucepot, heat olive oil.  Add garlic and onions and sauté for about
5 minutes.  Add chopped potatoes, tomato, salt, dried oregano, fresh basil, and crushed red pepper.  Lower the heat and simmer for about 10 to 15 minutes, occasionally stirring.

Add broth.  Cover with a lid.  Simmer the stew for an additional 10 minutes, until potatoes are done, al-dente, or when a fork can easily slide into the potatoes.

In the meantime, take the Swiss chard, remove and chop only white stalks from the bottom about 1/2 -inch thick.  Discard red stalks.  Chop the greens, starting at the top, then across, cutting about 2-inch apart sections.  Slice away and discard any large stems/stalks in the center of the leaves as well, to shorten the cooking time (you mostly want the greens for this stew).

Submerge the chopped chard into a bowl of cold water and rinse the chard 2 to 3 times, depending on how much soil you may find.

Place the chard into a colander to drain slightly.  No need spin to remove water entirely.

Add wet Swiss chard to the stew and cover.  Continue to simmer until chard has wilted, about  5 minutes.  Stir once or twice to blend.  Remove from heat and let it rest for a few minutes to cool down a bit.

Uncover, and taste.  Season with salt and pepper to taste.
Ladle stew into individual bowls.  Serve with grated Parmesan cheese at the table.

Yields: 2 to 4 servings

 

More Tasty Swiss Chard and Other Veggie Recipes!

Yield: 2 to 4

Dad's Favorite Vegetarian Italian Stew

Dad's Favorite Vegetarian Italian Stew

Dad's Favorite Vegetarian Italian Stew~ is loaded with Swiss Chard, fresh chopped tomatoes and yellow potatoes, then it's gently simmered in a delicious broth made with fresh herbs and vegetable stock. Swiss Chard is so sweet and tasty in this stew, you'll want to eat it for days! So make extra!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 2 garlic cloves, sliced
  • 1 medium onion, chopped
  • 4 small russet potatoes- peeled and chopped into 1-inch pieces
  • 1 large (or 2 medium) ripe tomato - chopped
  • 1/8 tsp. crushed red pepper
  • 1/8 tsp. dried or fresh oregano
  • 1/4 tsp. salt
  • 5 to 6 leaves fresh basil
  • 1/2 cup low-sodium vegetable broth
  • 1 bunch Swiss chard
  • grated Reggiano-Parmigiano cheese, for the table

Instructions

  1. In a 2 to the 3-Quart saucepot, heat olive oil. Add garlic and onions and sauté for about
  2. minutes. Add chopped potatoes, tomato, salt, dried oregano, fresh basil, and crushed red pepper. Lower the heat and simmer for about 10 to 15 minutes, occasionally stirring.
  3. Add broth. Cover with a lid. Simmer the stew for an additional 10 minutes, until potatoes are done, al-dente, or when a fork can easily slide into the potatoes.
  4. In the meantime, take the Swiss chard, remove and chop only white stalks from the bottom about 1/2 -inch thick. Discard red stalks. Chop the greens, starting at the top, then across, cutting about 2-inch apart sections. Slice away and discard any large stems/stalks in the center of the leaves as well, to shorten the cooking time (you mostly want the greens for this stew).
  5. Submerge the chopped chard into a bowl of cold water and rinse the chard 2 to 3 times, depending on how much soil you may find.
  6. Place the chard into a colander to drain slightly.
  7. Add wet Swiss chard to the stew and cover. Continue to simmer until chard has wilted, about 5 minutes. Stir once or twice to blend. Remove from heat and let it rest for a few minutes to cool down a bit.
  8. Uncover, and taste. Season with salt and pepper to taste.
  9. Ladle stew into individual bowls. Serve with grated Parmesan cheese at the table.
  10. Yields: 2 to 4 servings

Dad's Favorite Vegetarian Italian Stew by 2sistersrecipes.com

 

If you make our dad’s favorite vegetarian Italian stew, let us know and leave a comment with a star rating!  We’d love to hear from you.  Sharing your insights and experiences helps everyone who reads them, and helps us too!   

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Thanks for stopping by and have a great day!  

Happy Cooking  🙂

xo Anna and Liz

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10 Comments

  • Reply
    SavoringTime in the Kitchen
    October 3, 2014 at 8:02 pm

    I grew up eating Swiss Chard too. My parents grew it in their garden. What a lovely meatless meal this is!

    • Reply
      annaliz
      October 7, 2014 at 3:32 am

      Now we understand where your passion for gardening comes from! You are so lucky!
      And talented! Xoxo

  • Reply
    Tricia @ Saving room for dessert
    October 2, 2014 at 4:23 pm

    Gosh this sounds wonderful! I haven't cooked with Swiss chard but am thrilled to read all about it! I bet you could substitute spinach since I seem to have a bunch in my fridge. Have a great weekend! Your photos are fantastic 🙂

    • Reply
      annaliz
      October 2, 2014 at 10:01 pm

      I bet you can substitute the chard with spinach. We have never made this with spinach but I would bet it would be delicious! Please let us know how it turns out with the spinach…. Xoxo

  • Reply
    Abbe@This is How I Cook
    October 2, 2014 at 2:29 pm

    This sounds so fresh and good. And healthy. I'll add this to my list of things to make!

  • Reply
    Joanne
    October 2, 2014 at 12:21 pm

    Love how veggie-stuffed this is! No wonder it's your dad's favorite!

  • Reply
    michaelswoodcraft
    October 2, 2014 at 12:39 am

    I love this soup, not hard to make but lots of flavor, very delicious! 🙂

    • Reply
      annaliz
      October 2, 2014 at 2:14 am

      Thanks Michael! This is so easy and so delicious, we hope you will try this one. Have a great day !

  • Reply
    Sue/the view from great island
    October 1, 2014 at 4:16 pm

    This is so simple and so healthy! I love to gawk at the gorgeous chard at the farmer's market, now I'll have a reason to buy some!

    • Reply
      annaliz
      October 1, 2014 at 4:50 pm

      Hey Sue ! So nice to see you again and thank you for stopping by ! We hope you will try this stew it's wondeful!

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