Hearty Vegetable Stew With Chickpeas & Ditalini

6 servings
28 min

We have been sooooo lazy lately and eating terribly. With the pandemic and being housebound, we have developed some serious takeout and junk food eating habits! Consequently, I've felt my body yearning for some major nutrients. But the nutrients had to be cloaked in something warm and comforting.

This hearty vegetable stew fits the bill. It's warm, delicious, chock full of veggies and flavorful. It's also meat-free and you can make it in one pot! And most importantly...drum roll please...the kids all liked it! I basically combined my mom's and college friend's mom's beef stew recipes (minus the beef) with some elements of our fave soups ( Sausage Orzo Soup and Italian Wedding Soup) on the site, plus some new flair. Not that you need to know the stew's family lineage. Lol. Check it out!

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What is a Hearty Vegetable?

This stew has lots of hearty vegetables. As far as I see it, a hearty vegetable is a veggie that's nourishing, satisfying and won't leave you hungry. Typically, root veggies are considered very hearty due to being full of vitamins and minerals, and high in carbohydrates (aka starchy). According to the USDA, root veggies are marked by having edible underground roots. Our stew recipe has the following root veggies: carrots, potatoes, onion and garlic.

As for the other veggies in our stew, there are a ton of vitamins. We get loads of Vitamin C from cauliflower. And we get Vitamin B-12 and plenty of antioxidants from mushrooms.

Hearty Vegetable Stew With Chickpeas & Ditalini
Recipe details
  • 6  servings
  • Prep time: 14 Minutes Cook time: 14 Minutes Total time: 28 min
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  • 2 T olive oil
  • 1/2 onion, chopped
  • 1 stalk celery, chopped thinly
  • 1-2 cloves garlic, minced
  • 8 cups vegetable broth
  • 1 cup carrots, chopped (frozen or fresh)
  • 5-6 baby yukon gold potatoes, cut into small pieces (or 2-3 medium potatoes)
  • 5 oz cauliflower florets (frozen or fresh)
  • 4 oz mushrooms (baby bella or crimini), cut into small pieces (I quartered the tops and cut the stems in thirds)
  • 2 t salt
  • 2 t Italian seasoning
  • 1 t sugar
  • 1/2 t black pepper
  • 1/2 t paprika
  • 1/3 cup tomato paste
  • 1 t worcestershire sauce
  • 15 oz can chickpeas, drained & rinsed
  • 15 oz can diced tomatoes
  • 2 cups small pasta (like ditalini, alphabets, orzo, acini di pepe, Israeli or Pearl couscous)
  • 1 cup water
  • 2 T cornstarch
  • parmesan cheese, grated or shredded (for topping)
  • [optional: garlic bread]

Heat large stockpot on low-medium and add olive oil. Once heated, add onion, garlic and celery. Cook for 2-3 mins, stirring frequently.
Turn heat to high, add broth. Bring broth to a boil while you add all the other ingredients (except pasta and thickening agent). Stir periodically to make sure nothing sticks to bottom of pan.
Once veggies are soft, add pasta and stir regularly. Meanwhile, combine water and cornstarch in small bowl and whisk together. Once pasta is done, reduce heat to medium and stir cornstarch mixture into pot. Stir regularly until stew is slightly thickened.
  • Serve your stew in bowls, with parmesan cheese sprinkled atop.
  • We recommend all meals for children be served with milk.
Marcie and Julie at Platein28
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  • Kara Wurtzel Kara Wurtzel on Jan 27, 2021


  • Bette Jo Bette Jo on Jan 31, 2021

    This sounds delicious and I would love to try it but I need to know more about nutrition. It is important for me to know sodium and added sugar content. It would be good if you provided nutrition content with your recipes.

    • See 1 previous
    • Ann Cassler Ann Cassler on Jan 31, 2023

      If sodium is a problem buy sodium free or reduced sodium broth. If sugar is a problem, skip it. Table salt can be added at the table for those who want it.