Italian Spring Vegetable Stew (Vignarola)

By Chef Marco Canora Updated September 22, 2026
Spring vegetable stew
  • Difficulty Medium
  • Cook Time 30 min
  • Type of Dish Main
  • Cuisine Italian

This beautiful Italian spring vegetable stew (also known as vignarola in Italian) showcases any and all the beautiful vegetables you can find at the farmers’ market after winter finally loses its grip. Feel free to swap in whatever fresh vegetables you can get your hands on.

Unlike many winter stews, this Italian spring vegetable stew is light and is ready in only an hour. Yet it’s just as nourishing, comforting, and delicious as a beef bourguignon. Try it as-is or over gnocchi, mashed potatoes, or farro.

Any Brodo base broth would work deliciously, but we prefer Organic Chicken or Signature Hearth. For a vegetarian version, try using our Organic Mushroom Broth.

Ingredients:

Instructions:

Tap a step number to check it off as you cook.

  1. In a large saucepan, heat the oil and once hot, add the onions and pancetta or prosciutto.

  2. Cook over medium heat until the onion is soft and then add the garlic.

  3. Cook until just fragrant, about another minute or two.

  4. Add 1.5 cups of the Brodo and the artichokes and continue to cook for 10 minutes.

  5. Add the peas and chopped greens and cook for 5 minutes.

  6. Add favas and cook for 2 more minutes.

  7. Add the chopped fresh herbs and season well with salt and pepper.

  8. Serve in warm bowls with a drizzle of extra virgin olive oil

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Nutrition Facts (per serving)

Nutritional values are estimates and may vary by ingredients and serving size.

367 Calories
38g Carbs
16g Protein
17g Fat