Ingredients
Method
- Sauté the aromatics. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook for about 4 minutes, until softened and translucent. Stir in the garlic and cook for another minute until fragrant but not browned.
- Build the base. Add the carrots, celery, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften slightly at the edges.
- Add tomatoes and seasonings. Stir in the chopped fresh tomatoes, crushed tomatoes, vegetable broth, oregano, fennel seeds, and a good pinch of salt (about 1 tsp). Bring everything to a gentle simmer.
- Cook until tender. Reduce heat to medium-low and let the stew bubble gently for about 20 minutes. The vegetables should be tender when poked with a fork but not mushy.
- Add the softer vegetables. Stir in the zucchini and eggplant. Cook for another 10-15 minutes, until these are also tender and beginning to break down slightly. If you prefer your veggies more intact, add them at step 4 so they cook longer.
- Season and finish. Taste and adjust salt as needed — tomatoes can vary in sweetness, so taste before adding more. Remove from heat and stir in the fresh basil. Ladle into bowls and top with Parmesan and a drizzle of olive oil.
Nutrition
Notes
I keep this on rotation because it's forgiving and feeds four people easily. I often serve it with crusty bread for dipping, though you can also spoon it over cooked pasta or polenta if you want something heartier. A good olive oil drizzle right before serving makes a noticeable difference in the finish.