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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 193.3
  • Total Fat: 4.1 g
  • Cholesterol: 4.8 mg
  • Sodium: 653.2 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 9.8 g
  • Protein: 11.0 g

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MAKEOVER: MAKEOVER: Mighty “Meaty” Meatless Stew (by DEANNIE1966) (by DEANNIE1966)

Submitted by: DEANNIE1966

View the original recipe for MAKEOVER: Mighty “Meaty” Meatless Stew (by DEANNIE1966)

Number of Servings: 10


    2 tbsp extra-virgin olive oil
    1 (2-oz) can olive oil-packed anchovies, drained
    1 large Vidalia onion, chopped
    5 garlic cloves, minced
    4 celery ribs, sliced 1/2-inch thick
    2 large carrots, peeled and sliced 1/2-inch thick
    2 tbsp dried parsley
    1 tbsp dried marjoram
    1 tbsp dried basil
    1 tbsp fennel seed
    1 tbsp red pepper flakes
    Sea salt and freshly ground black pepper, to taste
    1 large eggplant, peeled and finely chopped
    5 cups mushrooms (about 1 lb), thickly sliced
    2 medium zucchini, halved lengthwise and thickly sliced crosswise
    2 (12-oz) jars hot or sweet cherry or banana peppers, drained and sliced
    2 (28-oz) cans crushed tomatoes
    1 cup low-sodium chicken broth
    1/4 cup dry red wine
    1 large bunch kale, stemmed and roughly chopped
    1 cup water
    4 cups cooked red kidney beans or 2 (15-oz) cans kidney beans, rinsed and drained
    1/4 large head cauliflower, cut into medium florets
    1 cup pitted and halved small black olives
    1/2 cup chopped fresh parsley, for garnish


Heat the oil in a large pot over medium heat. When hot, add the anchovies, onion, garlic, celery, carrots, dried parsley, marjoram, basil and fennel seed. Stir well and cook until the onions are soft, 5 to 6 minutes. Season with the crushed red pepper and salt and black pepper to taste, and mix until the anchovies melt into the vegetables and disappear.
Add the eggplant, mushrooms and zucchini and cook until they’re tender but still firm, about 5 minutes.
Toss in the hot or sweet peppers and pour in the tomatoes, broth and wine. Raise the heat to high and bring to a boil.
Reduce the heat to medium-low and add the kale and the water. Let the kale simmer until it wilts, 2 to 3 minutes. Add the beans, cauliflower, and olives and continue to simmer, 5 to 7 minutes. If the stew is very thick, loosen it up with a little more broth or water.
Check the stew for seasoning and add additional salt and black pepper if desired. Garnish the stew with the parsley and serve. Any leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Serving Size: 10

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