Healthy Crockpot Italian Vegetable Stew

Name: Healthy Crockpot Italian Vegetable Stew
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 2 cups chopped zucchini; 1 cup diced carrots; 1 cup chopped bell pepper; 1 cup diced tomatoes (canned or fresh); 1 can (15 oz) cannellini beans, drained and rinsed; 1 medium onion, chopped; 4 cloves garlic, minced; 4 cups vegetable broth; 2 tsp dried Italian herbs; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil

Highlighted under: Nourishing Inspirations

I love making this Healthy Crockpot Italian Vegetable Stew because it’s a comforting dish that fills the house with a delightful aroma as it simmers. This stew is packed with vibrant vegetables, beans, and herbs, making it both nutritious and filling. Preparing it is so simple; I just toss everything in the slow cooker and let the flavors meld together. It’s the perfect dish for busy weeknights or lazy weekends when I crave something hearty yet healthy.

Created by

Arabella Scott

Last updated on 2026-01-13T23:16:09.212Z

When I first made this stew, I was surprised at how effortlessly all the flavors came together. The freshness of the vegetables, combined with the rich Italian herbs, creates a deliciously warm and satisfying bowl. I recommend using seasonal vegetables when you can, as they add the best taste and nutrients to the dish.

One of my favorite tips is to let the stew sit for a few hours after it’s done cooking. This waiting time allows the flavors to deepen and become even more aromatic. It’s a wonderful option for meal prep, as it reheats beautifully, making lunch or dinner quick and easy.

        Why You Will Love This Recipe
        Packed with wholesome vegetables for a nutrient boost
Convenient one-pot meal that requires minimal cleanup
Rich, savory flavors that everyone will enjoy

      

Understanding the Ingredient Roles

Each vegetable in this stew plays a crucial role in building layers of flavor. For instance, zucchini adds a mild sweetness and a soft texture that contrasts beautifully with the crunch of carrots and bell peppers. These vegetables should be cut into bite-sized pieces to ensure even cooking and maximum flavor. The diced tomatoes not only provide acidity but also create a rich base, while the cannellini beans contribute creaminess and protein, transforming this stew into a hearty meal.

Don't underestimate the importance of herbs in this recipe. Dried Italian herbs bring a savory and aromatic depth, enhancing the overall taste of the dish. If you're missing any specific herbs, you can substitute with fresh herbs like basil or oregano, adjusting the quantity since fresh herbs are more potent. Remember to add them towards the end of cooking if you decide to use fresh ones to maintain their vibrant flavor.

Cooking Tips for Optimal Flavor

To ensure the vegetables retain their color and texture, avoid overcooking them in the crockpot. Cooking on low for about four hours is optimal, but check for doneness at the three-hour mark. You want the veggies tender but not mushy; the ideal outcome is that they should still hold their shape while absorbing the broth’s rich flavors. Stirring occasionally during the cooking phase can help prevent sticking and promote even flavor distribution.

One of my tricks is to sauté the garlic and onion in olive oil before adding them to the crockpot. This step enhances their flavors, making the base of the stew even more aromatic. If you’re short on time, you can skip this step, but I find that a quick medium-heat sauté for about 3-5 minutes develops a richer flavor profile that elevates the entire dish.

Ingredients

Gather these fresh ingredients to make your stew:

Ingredients

2 cups chopped zucchini
1 cup diced carrots
1 cup chopped bell pepper
1 cup diced tomatoes (canned or fresh)
1 can (15 oz) cannellini beans, drained and rinsed
1 medium onion, chopped
4 cloves garlic, minced
4 cups vegetable broth
2 tsp dried Italian herbs
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

Make sure to chop the vegetables evenly for even cooking.

Instructions

Follow these easy steps to create your stew:

Prepare the Vegetables

In a large bowl, combine the zucchini, carrots, bell pepper, diced tomatoes, and onion. Stir in the minced garlic, Italian herbs, salt, and pepper.

Combine Ingredients in Crockpot

Transfer the vegetable mixture to the crockpot. Add the cannellini beans and pour in the vegetable broth. Drizzle with olive oil and stir gently to combine.

Cook the Stew

Set the crockpot on low and cook for 4 hours, or until the vegetables are tender and the flavors have melded together.

Serve and Enjoy

Once done, taste and adjust seasoning if needed. Serve hot, and enjoy your warming bowl of vegetable goodness!

This stew can be topped with fresh herbs or a sprinkle of parmesan cheese if desired.

Pro Tips

For extra flavor, try adding a splash of balsamic vinegar or some red pepper flakes for a bit of heat.

Make-Ahead and Storage Tips

This Healthy Crockpot Italian Vegetable Stew is a great candidate for meal prep. You can chop all the vegetables a day in advance and store them in an airtight container in the refrigerator. Just add them to the crockpot in the morning and let it cook throughout the day. Leftovers can be stored in the fridge for up to three days, and the flavors will continue to develop as it sits.

If you want to freeze portions of this stew, allow it to cool completely before transferring to airtight containers or freezer bags. It can be stored in the freezer for up to three months. When ready to enjoy, simply thaw overnight in the fridge and reheat on the stove over low heat, adding a bit of vegetable broth if it seems too thick after thawing.

Serving Suggestions

Serve this stew warm with a sprinkle of fresh parsley or grated Parmesan cheese for added richness. A drizzle of balsamic reduction can also complement the stew’s flavors beautifully. Pair it with crusty bread or a fresh green salad to round out the meal. I love to enjoy a slice of warm focaccia alongside for dipping—so satisfying!

For a heartier option, you can serve this stew over a bed of cooked quinoa or rice. The grains soak up the delicious broth, making each bite even more fulfilling. Additionally, you can enhance the nutritional profile by adding greens like kale or spinach. Stir them in during the last half hour of cooking; they’ll wilt perfectly and integrate well into the stew.

Questions About Recipes

→ Can I make this stew ahead of time?

Yes, this stew actually tastes even better the next day, making it a great option for meal prep.

→ What other vegetables can I add?

Feel free to add other seasonal vegetables like green beans, mushrooms, or spinach for variety.

→ Is this recipe vegan?

Yes, this Healthy Crockpot Italian Vegetable Stew is completely vegan and packed with plant-based goodness.

→ How can I make it spicier?

You can add some crushed red pepper flakes or diced jalapeños to enhance the heat in your stew.