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Mediterranean Vegetable and Bread Stew Recipe

Mediterranean Vegetable and Bread Stew recipe


This is a warm, hearty stew with tomatoes, vegetables, and bread. It's like a hug in a bowl! You cook onions, add tomatoes and bread, and mix in yummy veggies. It's easy to make and tastes like sunshine!


1 large Onion, diced
3 Garlic Cloves, minced
1 Carrot, diced
1 Zucchini, diced
1/2 Tsp Red Pepper Flakes
300 ml Vegetable Stock
200 g Day-old Bread, torn into pieces
1 x (400 g) Can of Diced Tomatoes
1 x (400 g) Can of Crushed Tomatoes
1 (30 g) Bunch of Basil, torn
1 Tbsp Lemon Juice
2 Tbsp Olive Oil
Salt and Pepper to taste


Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft.
Stir in the minced garlic and red pepper flakes, cooking for another 2 minutes.
Add the diced carrot and zucchini to the pot and cook for 5 minutes, until they start to soften.
Pour in the can of diced tomatoes and the can of crushed tomatoes. Bring to a simmer.
Mix in half of the torn basil leaves and let the stew simmer for about 15 minutes, until the vegetables are tender and the tomatoes have thickened slightly.
Stir in the torn bread pieces and cook for another 10 minutes, until the bread is soft and the stew has a thick consistency.
Pour in the vegetable stock and continue to cook for 5 more minutes. If the stew is too thick, add a little more stock to reach your desired consistency.
Season the stew with salt, pepper, and 1 tablespoon of lemon juice. Adjust the seasoning to your taste.
Serve the stew hot, garnished with the remaining basil leaves.

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