When I think about comfort food that nourishes both body and soul, I always come back to hearty stews. One of my favorites is the Tuscan Vegetable Chicken Stew, a delightful medley of fresh vegetables and tender chicken in a savory broth. This recipe not only warms the kitchen with its enticing aromas but also brings back cherished memories of my time in Tuscany.
Years ago, during a memorable trip to Italy, I had the pleasure of staying in a charming Tuscan village. Each day was a culinary adventure, with locals sharing their traditional recipes and culinary secrets. One chilly evening, I was invited to a family dinner where the matriarch served a comforting vegetable stew. The combination of fresh garden vegetables, aromatic herbs, and tender chicken was so delightful that it left a lasting impression on me. Since then, I’ve been inspired to recreate that comforting dish in my own kitchen, adding my personal touches along the way.
The beauty of this Tuscan Vegetable Chicken Stew lies in its simplicity and versatility. The recipe starts with a base of sautéed onions, garlic, carrots, and celery, which forms a flavorful foundation. Adding zucchini and sweet red bell pepper not only enhances the stew’s nutritional value but also adds a pop of color. The incorporation of cannellini beans and diced tomatoes provides a rich texture and deep flavor, while Italian seasoning and optional red pepper flakes lend a hint of warmth and spice.
One of my favorite aspects of this stew is the flexibility it offers. You can easily tweak the recipe based on what you have on hand. Sometimes, I swap out zucchini for yellow squash or add some mushrooms for an earthy flavor. If you’re looking to make the dish even heartier, consider adding a handful of small pasta or rice towards the end of cooking. For those who prefer a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth.
The final touch of fresh spinach and a splash of cider vinegar brightens the stew, balancing the rich flavors. Garnishing with fresh parsley and a sprinkle of Parmesan cheese adds a delightful finish, making each bowl as beautiful as it is delicious. This Tuscan Vegetable Chicken Stew is more than just a meal; it’s a culinary journey back to a cozy Tuscan kitchen, shared with loved ones over laughter and good conversation.
How to Make Tuscan Vegetable Chicken Stew
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Ingredients
- 1/2 medium onion, diced
- 1 large zucchini, chopped
- 1 sweet red bell pepper, chopped
- 2 tablespoons apple cider vinegar
- 2 cloves minced garlic
- 1 tablespoon Italian seasoning
- 2 cups chopped carrots
- 3 tablespoons butter
- 1 19 oz. can cannellini beans, drained and rinsed
- 1/4 cup all-purpose flour
- 1 cup fresh spinach leaves, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon optional crushed red pepper flakes
- 1 cup cooked chicken breast, chopped
- 4 cups chicken broth
- salt and pepper to taste
- 1 28 oz. can diced tomatoes, undrained
- 2 cups chopped celery
- fresh parsley, for garnish
- Parmesan cheese, for garnish
Directions
- In a large pot, melt the butter with olive oil over medium-high heat. Add the diced onion, minced garlic, chopped carrots, and celery. Sauté for about 4-5 minutes until the vegetables are tender.
- Incorporate the chopped zucchini and red bell pepper, and cook for an additional 2 minutes until they start to soften.
- Sprinkle the flour over the vegetables, stirring to create a roux. Cook for 1 minute, then gradually add the chicken broth while stirring continuously until the mixture thickens.
- Stir in the Italian seasoning, optional crushed red pepper flakes, cannellini beans, and undrained diced tomatoes. Combine well.
- Bring the stew to a boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, stirring frequently.
- Add the chopped chicken, fresh spinach, and apple cider vinegar. Cook for an additional 3-4 minutes until everything is thoroughly heated.
- Season with salt and pepper to taste. Serve the stew hot, garnished with fresh parsley and Parmesan cheese if desired.
Storing Suggestions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This stew can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs:
Can I use other types of beans instead of cannellini beans?
Yes, you can substitute cannellini beans with other types of beans such as great northern beans or navy beans. They will provide a similar texture and taste.
What can I use instead of zucchini in this stew?
If you don’t have zucchini, you can use other vegetables like yellow squash or even green beans. These alternatives will still maintain the hearty texture of the stew.
Is there a way to make this stew vegetarian?
Absolutely! To make a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables or a plant-based protein like tofu or tempeh.
How can I make the stew spicier?
To add more heat to the stew, increase the amount of crushed red pepper flakes or add a chopped jalapeño when sautéing the vegetables. You can also finish the stew with a splash of hot sauce.
Can I prepare this stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Add the spinach and vinegar in the last 30 minutes of cooking.
What can I serve with Tuscan Vegetable Chicken Stew?
This stew pairs well with a variety of sides. Consider serving it with crusty bread, a side salad, or cooked grains like rice or quinoa to make a complete meal.
Tuscan Vegetable Chicken Stew
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 medium onion diced
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 large chopped zucchini
- 1 sweet red bell pepper chopped
- 1/4 cup flour
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- 1/2 teaspoon optional crushed red pepper flakes
- 1 19 oz. can cannellini beans drained and rinsed
- 1 28 oz. can diced tomatoes undrained
- 1 cup cooked chicken breast chopped
- 1 cup fresh spinach leaves chopped
- 2 tablespoons cider vinegar
- salt and pepper to taste
- fresh parsley for garnish
- Parmesan cheese for garnish
Instructions
- Heat a large pot over medium-high and add olive oil and butter. Once melted, add onion, garlic, carrots, and celery. Sauté for 4-5 minutes until vegetables are tender.
- Add in zucchini and red bell pepper, cooking for another 2 minutes until they begin to soften.
- Sprinkle flour over the vegetables, stirring to form a roux, and cook for 1 minute. Gradually pour in chicken broth, stirring continuously until the mixture thickens.
- Add Italian seasoning, optional red pepper flakes, beans, and diced tomatoes to the pot. Stir well to combine.
- Bring the stew to a boil, then lower the heat and simmer uncovered for 25-30 minutes, stirring frequently.
- Mix in the chopped chicken, spinach, and cider vinegar. Cook for an additional 3-4 minutes until everything is heated through.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and Parmesan cheese if desired.
