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Vegan Italian Recipes
Contributed by Vegetarians and Vegans from around the world
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Italian Vegetable Stew
From: Karen C. Greenlee

Here's something I made up yesterday.
I also threw in some fresh basil though, just because I had some.

Serving Size: 8

  • 2 tablespoons olive oil
  • 1 large onion -- chopped
  • 2 stalks celery -- chopped
  • 2 cloves garlic -- minced
  • 1 28 oz can diced tomatoes with juice
  • 1 14.5 oz can diced tomatoes w/garlic & onions -- with juice
  • 3 cups vegetable broth
  • 1 16 oz pkg frozen Italian green beans
  • 1 15 oz can cannellini beans -- rinsed & drained
  • 2 teaspoons dried basil
  • 2 teaspoons Italian seasoning
  • salt & pepper to taste
Heat oil in a Dutch oven.
Cook onion and celery until soft, about 5 minutes; add garlic, and cook about 2 additional minutes.

Add tomatoes, vegetable broth, frozen green beans, and seasonings to taste.
Bring to a boil; reduce heat, and simmer about 15 minutes.
Add cannellini beans and cook 10 more minutes.