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Summer Veggie Cioppino

This vegetarian cioppino is packed with fresh summer veggies, chickpeas, and shiitake mushrooms simmered in a garlicky tomato and red wine sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 476 kcal
Course: Side Dish , Main Course
Cuisine: Italian , American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Ladle into bowls and top with fresh parsley and basil. Serve with bread.

Nutrition Information

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

% 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.