Healthy Crockpot Italian Vegetable Stew

Name: Healthy Crockpot Italian Vegetable Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 2 cups chopped zucchini; 2 cups chopped carrots; 1 cup chopped bell peppers; 1 cup chopped celery; 1 can (14 oz) diced tomatoes, undrained; 4 cups vegetable broth; 1 can (15 oz) cannellini beans, drained and rinsed; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I truly love making this Healthy Crockpot Italian Vegetable Stew on busy weekdays. It’s so satisfying to come home to a warm, hearty meal that required minimal effort. Just toss all the ingredients into the crockpot in the morning, and let it simmer away while I tackle my day. The flavors meld beautifully, and it feels great to enjoy a nutritious dish packed with vegetables. Plus, knowing it’s all made from scratch makes it even more rewarding.

Created by

Harriet Collins

Last updated on 2026-01-13T17:52:14.416Z

When I first tried making this Healthy Crockpot Italian Vegetable Stew, I was amazed by how little effort it required for such a flavorful outcome. It has become an essential recipe in my weekly meal prep. The secret lies in letting the vegetables cook slowly, allowing their natural flavors to mingle. I often include whatever is in season, which adds a wonderful freshness to the dish.

One memorable twist I discovered was to finish it with a splash of balsamic vinegar before serving. It elevates the flavors to another level and adds a hint of tanginess that perfectly balances the dish. It’s a nice surprise that keeps everyone coming back for more!

        Why You'll Love This Recipe
        Packed with vibrant vegetables and wholesome flavors
Effortless preparation allows for a hands-off cooking experience
Nutrient-dense and perfect for health-conscious families

      

The Role of Each Vegetable

In this stew, each vegetable plays a vital role in building flavor and texture. Zucchini provides a mild, tender bite while carrots contribute a natural sweetness that complements the acidity of the tomatoes. Celery adds a slight crunch and depth, while bell peppers bring vibrant color and a bit of sharpness. Be sure to cut the vegetables into similar-sized pieces for even cooking; this ensures that everything becomes tender and tasty at the same time.

If you want to experiment, consider adding vegetables like green beans or mushrooms. They would integrate nicely without overpowering the existing flavors. Just keep in mind that firmer vegetables should be added earlier in the cooking process, while softer ones can go in later to avoid becoming mushy.

Cooking Technique for Perfect Texture

This recipe calls for either low or high cooking settings, but if you're looking for the best flavor, I recommend the low setting for the full 8 hours. This method allows the vegetables to release their flavors slowly, resulting in a stew that’s rich and comforting. If you're constrained by time, however, cooking on high for 4 hours still yields a delicious meal. Just be aware that the texture of the vegetables might not be as tender compared to the longer cooking time.

To ensure that your stew does not become overly watery, check on it occasionally if you're cooking on high. If it seems too liquidy toward the end of cooking, simply remove the lid for the last 30 minutes. This will allow some of the moisture to evaporate, thickening the stew without sacrificing flavor.

Ingredients:

For the Stew

2 cups chopped zucchini
2 cups chopped carrots
1 cup chopped bell peppers
1 cup chopped celery
1 can (14 oz) diced tomatoes, undrained
4 cups vegetable broth
1 can (15 oz) cannellini beans, drained and rinsed
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Prepare the Ingredients

Chop all the vegetables into bite-sized pieces. You can use fresh or frozen vegetables based on your preference.

Combine in the Crockpot

Add the chopped zucchini, carrots, bell peppers, celery, diced tomatoes, vegetable broth, cannellini beans, garlic, oregano, basil, and season with salt and pepper.

Cook the Stew

Cover and cook on low for 8 hours or on high for 4 hours until the vegetables are tender.

Finish and Serve

Before serving, taste and adjust the seasoning, if necessary. Serve warm, garnished with fresh parsley.

Pro Tips

Feel free to add any seasonal vegetables you have on hand. Also, for a spicier kick, consider adding red pepper flakes!

Make-Ahead and Storage Tips

One of the great advantages of this Italian Vegetable Stew is its make-ahead potential. You can prepare the vegetables the night before and store them in the refrigerator. Simply combine them in the crockpot in the morning with the other ingredients before heading out for the day. It makes coming home to a hot meal even easier!

If you have leftovers, they can be stored in the fridge for up to 3 days or frozen for up to 3 months. To reheat, simply warm it on the stove over low heat or in the microwave, adding a splash of vegetable broth if it has thickened too much during storage.

Serving Suggestions

While this stew is hearty enough to stand on its own, you can elevate your meal by serving it alongside crusty whole-grain bread or over a bed of quinoa or brown rice. These options will enhance the fiber content and provide added nutrients. A simple side salad with vinaigrette can also complement the dish beautifully.

For a burst of freshness, consider topping each bowl with a drizzle of high-quality olive oil and a sprinkle of freshly grated Parmesan cheese or nutritional yeast for a vegan alternative. Both of these add a lovely richness that rounds out the stew perfectly.

Questions About Recipes

→ Can I make this stew vegetarian?

Yes! This recipe is already vegetarian-friendly since it uses vegetable broth and no meat.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.

→ What can I serve with this stew?

This stew pairs well with crusty bread, a fresh salad, or even over a bed of rice or quinoa.

→ Can I use frozen vegetables?

Absolutely! Frozen vegetables are a great option and can be thrown directly into the crockpot without thawing.