Summer Veggie Cioppino
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
476 kcal
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Course
Side Dish, Main Course
Summer Veggie Cioppino
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This vegetarian cioppino is packed with fresh summer veggies, chickpeas, and shiitake mushrooms simmered in a garlicky tomato and red wine sauce.
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Ingredients
- ¼ cup olive oil divided
- 6 oz Shiitake mushrooms caps, sliced
- 1 onion large, chopped
- 1 red bell pepper large, chopped
- 5 garlic cloves minced
- 1 ½ cups dry red wine
- 14 oz chickpeas canned, drained and rinsed
- 14 oz diced tomatoes canned, in juice
- 14 oz fire-roasted diced tomatoes canned, in juice
- 1 cup crushed tomatoes
- 1 cup vegetable broth
- 2 teaspoons white sugar (organic for vegan-friendly)
- ½ teaspoon crushed red pepper flakes or to taste
- 2 bay leaves
- 1 zucchini chopped, medium
- salt and pepper to taste
For serving:
- chopped fresh parsley
- chopped fresh basil
- crusty bread slices
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Instructions
- Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the mushrooms. Cook about 4 minutes on each side, until lightly browned. Remove the mushrooms from the pot and transfer to a plate.
- Add the remaining 2 tablespoons of oil to the pot. Once the oil is hot, add the onion and bell pepper. Sauté for about 5 minutes, until the pepper is soft and the onions translucent. Add the garlic and cook about 1 minute more, until very fragrant.
- Return the mushrooms to the pot and stir in the wine. Raise the heat and bring it to a simmer. Lower the heat and allow to simmer, uncovered, for about 5 minutes, until reduced by about half.
- Stir in the chickpeas, diced tomatoes, fire roasted tomatoes, crushed tomatoes, broth, sugar, red pepper flakes, and bay leaves. Bring the mixture to a simmer and allow to cook for about 15 minutes, stirring occasionally, until the sauce thickens up a bit and the mushrooms are very tender. Stir in the zucchini and continue cooking for about 5 minutes more, until tender.
- Remove from heat and remove the bay leaves. Season the stew with salt and pepper to taste, and adjust any other seasonings to your liking.
- Ladle into bowls and top with fresh parsley and basil. Serve with bread.
Nutrition Information
Show Details
Calories
476kcal
(24%)
Carbohydrates
55g
(18%)
Protein
14g
(28%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Sodium
500mg
(21%)
Potassium
1033mg
(30%)
Fiber
13g
(52%)
Sugar
19g
(38%)
Vitamin A
1903IU
(38%)
Vitamin C
68mg
(76%)
Calcium
155mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 500mg | 21% |
| Potassium | 1033mg | 22% |
| Fiber | 13g | 52% |
| Sugar | 19g | 38% |
| Vitamin A | 1903IU | 38% |
| Vitamin C | 68mg | 76% |
| Calcium | 155mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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