Vegetable-Parmesan Stew

Parmesan cheese rinds (which can be frozen for up to two months) add an enormous amount of deep, rich flavor to this hearty vegetable stew.


slideshow Quick Vegetable Main Dishes


  • Total Time:
  • Servings: 6
KEY: Soups & Stews, Healthy, Dinner

Related Video

More Videos
How Ivan Orkin Became a Ramen Guru


  • 6 cups low-sodium chicken broth
  • 3 Parmigiano-Reggiano rinds (about 2 ounces each)
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3/4 pound small white button mushrooms, stemmed and caps quartered
  • 1 pound small zucchini, halved lengthwise and cut crosswise into 1 1/2-inch pieces
  • 2 red bell peppers, cut into 1 1/2-inch pieces
  • 1 large leek, white and tender green parts only, quartered lengthwise and cut into 1 1/2-inch pieces
  • Salt and freshly ground pepper
  • 2 pounds tomatoes, peeled and coarsely chopped
  • 3 ounces capellini, broken into 1/2-inch pieces
  • 2 tablespoons finely chopped basil
  • Toasted peasant bread, for serving

How to make this recipe

  1. In a large saucepan, combine the broth and Parmigiano-Reggiano rinds and bring to a boil. Simmer over moderately low heat until the rinds are very soft and the broth is reduced to 4 cups, about 30 minutes.
  2. Meanwhile, in a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 8 minutes. Add 3 tablespoons of the oil along with the zucchini, peppers and leek and season lightly with salt and pepper. Cook, stirring occasionally, until the vegetables are very lightly browned, about 5 minutes. Add the tomatoes and cook, stirring, until slightly broken down, about 2 minutes. Add the broth and the Parmigiano rinds and bring to a boil. Simmer over low heat until the vegetables are tender, about 20 minutes.
  3. In a medium skillet, heat the remaining 1 tablespoon of olive oil. Add the broken pasta and cook over high heat, stirring constantly, until lightly browned, about 2 minutes. Stir the pasta into the stew and cook until al dente, about 2 minutes. Discard the rinds and stir in the basil. Serve the vegetable stew in deep bowls, passing toasted bread at the table.

Suggested Pairing

Parmesan rinds give this stew a rustic depth that makes it taste especially good with rosé.

Contributed By Published November 2008

Related Video

More Videos
How Ivan Orkin Became a Ramen Guru

506269 recipes/vegetable-parmesan-stew 2013-12-06 Grace Parisi soups-and-stews|healthy|weeknight-dinner november-2008,Grace Parisi,vegetable parmesan stew,vegetarian recipe,homemade stew,Parmesan cheese rinds recipes,vegetable-parmesan-stew 506269