Tomato & Squash Vegetable Potluck Stew

Italian potluck tables often welcome a generous one-pot stew built for sharing. This version simmers butternut squash and late-season tomatoes with cannellini beans, zucchini, and fresh basil and oregano.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 260 cal
• 11g protein
• 38g carbs
• 9g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb butternut squash
• 2 lb ripe late tomatoes
• 2 medium zucchini
• 1 large yellow onion
• 2 carrots
• 2 celery stalks
• 5 garlic cloves
• 3 tbsp extra-virgin olive oil
• 4 cups vegetable broth
• 1 can (15 oz) canned cannellini beans
• 1 cup fresh basil
• 2 tbsp fresh oregano
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan for serving

Instructions

1. 1Peel and cube the butternut squash into 1-inch pieces so they cook at the same rate as the other vegetables.
2. 2Core and roughly chop the tomatoes; no need to peel—the skins will soften into the broth. Dice the zucchini, onion, carrots, and celery into even bite-size pieces.
3. 3Warm the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes until the onion turns translucent and sweet.
4. 4Stir in the minced garlic, red pepper flakes, oregano, and thyme; cook just 60 seconds until fragrant so the garlic does not brown.
5. 5Add the cubed squash and chopped tomatoes to the pot. Season with salt and pepper and cook 4 to 5 minutes, stirring occasionally, until the tomatoes begin to release their juices.
6. 6Pour in the vegetable broth and drop in the bay leaf. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer.
7. 7Simmer uncovered for 20 to 25 minutes until the squash is tender but still holds its shape and the tomatoes have broken down into a light broth.
8. 8Drain and rinse the cannellini beans, then stir them into the pot along with the diced zucchini. Simmer another 8 to 10 minutes until the zucchini is just tender.
9. 9Remove and discard the bay leaf. Taste and adjust seasoning. Tear in most of the fresh basil leaves so they wilt into the stew.
10. 10Ladle into bowls, top with grated Parmesan and the remaining basil, and serve with crusty bread. The stew reheats beautifully for potluck transport.