The Best 5‑Ingredient Italian Veggie Stew (Ciambotta Shortcut)
- Total Time30 minutes
- Yield6-8 1x
- DietVegan, Vegetarian
Years ago, I used to make a wonderful Italian vegetable stew called Ciambotta. It quickly became one of my favorite hearty, comforting dishes. The only downside? It was a bit of a project. Delicious, yes—but also labor intensive. So I started experimenting to see if I could recreate the same cozy, rustic flavors using high‑quality convenience ingredients like jarred pasta sauce and frozen vegetables.
That’s how The Best 5‑Ingredient Italian Veggie Stew was born. It has all the warmth and richness of the original Ciambotta, but it comes together in about 30 minutes.
Ingredients
- 1 medium zucchini, quartered lengthwise, seeds removed, and cut into 1 inch pieces
- 1 tbsp. Olive oil
- 32- ounce jar Tomato Basil sauce (I use Rao’s)
- 1 10-ounce package Frozen mixed vegetables (I use a blend of carrots, corn, green beans and peas)
- 1 15-ounce can lentils, rinsed and drained
Instructions
Prep the zucchini
Cut the zucchini length wise into quarters and remove most of the seeds, then cut into 1 inch cubes.
Sauté zucchini
Heat olive oil in 12 inch nonstick skillet till shimmering. Add the zucchini and sauté until lightly browned.
Add remaining ingredients
Add bag of frozen mixed vegetables, jar of Tomato Basil sauce and 1 can rinsed, drained lentils.
Simmer
Bring ingredients to a boil, then reduce heat to medium-low and simmer for 15 minutes. Serve immediately. Garnish wtih fresh basil leaves and shaved Parmesan cheese.
Notes
Cut out the zucchini seeds for a better texture. The center of the zucchini holds the most moisture, and removing those seeds keeps the stew thick and prevents it from turning watery.
Use a high‑quality jarred sauce. Rao’s Tomato Basil brings deep, slow‑simmered flavor, so you get richness without extra cooking time.
Don’t thaw the frozen vegetables first. Add them straight to the pot. They release just enough moisture to blend with the sauce, but not so much that the stew becomes thin.
Rinse and drain the canned lentils well. This removes excess starch and salt, letting their earthy flavor shine through.
Let the stew simmer for a few minutes. Even 5–10 minutes on low heat helps the flavors meld and gives the vegetables time to soften into the sauce.
Taste and adjust at the end. Depending on the sauce you use, a pinch of salt, a splash of olive oil, or a few torn basil leaves can brighten everything.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Side Dish
- Method: Sautéing, Simmering
- Cuisine: Italian
