Dad's Favorite Vegetarian Italian Stew
Recipe type: Dinner / Lunch / Meatless meal
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4
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!
  • 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
  • ⅛ tsp. crushed red pepper
  • ⅛ tsp. dried or fresh oregano
  • ¼ tsp. salt
  • 5 to 6 leaves fresh basil
  • ½ cup low-sodium vegetable broth
  • 1 bunch Swiss chard
  • grated Reggiano-Parmigiano cheese, for the table
  1. In a 2 to 3-Quart sauce pot, 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 stew for 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 bottom about ½ -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 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
Recipe by 2 Sisters Recipes by Anna and Liz at