• 1 Medium onion (diced)
  • 1 Red Bell Pepper (diced)
  • 1 Yellow Bell Pepper (diced)
  • 1 Orange Bell Pepper (diced)
  • 2 cloves Garlic (minced)
  • White Button Mushrooms
  • 3 Russet Potatoes (cut into 1/2 inch chunks)
  • 1 can Canneli Beans (I used a 15oz can, drained)
  • 1 cup Chicken Broth
  • 2 cups Crushed Tomatoes
  • 2 tablespoons Merlot (I used Gallo Family Merlot)
  • 1/3 cup Olive Oil
  • 1 teaspoon Salt (This is a good starting point, but you can adjust to your taste.)
  • 1 teaspoon Cracked Black Pepper
  • handful Fresh Basil (torn)
  • Parmesan Cheese (Grated to top each serving)


This is such a versatile dish. My family likes when I add Italian Sausages. You can also make this a vegetarian dish by using vegetable broth instead of the chicken broth.


Step 1
I use my Dutch Oven for this dish. You can use a similar style soup or stock pot. Into the pan, heat your Olive Oil.
Step 2
Sauté your onions, garlic, peppers and mushrooms.
Step 3
After the veggies have softened, deglaze your pan with the wine. Be sure to get all the bits of flavor from the bottom of the pan.
Step 4
Next, add in your crushed tomatoes, chicken broth and drained beans.
Step 5
Add in your Salt and Pepper, simmer on your stove top as the sauce reduces and the potatoes cook through.
Step 6
I finish the sauce with the torn basil leaves. Give the stew a good stir to incorporate the flavors.
Step 7
Serve with freshly grated Parmesan Cheese on top.