Spring Vegetable Stew

This spring vegetable stew turns an array of irresistible early-season produce, including peas, asparagus, artichokes, greens, and fava beans, into a lovely—yet also healthy and vegetarian—supper.

A white and blue bowl filled with spring vegetable stew with a spoon resting in the bowl.

Think of this spring vegetable stew as jazz hands heralding the arrival of spring produce. Asparagus, peas, artichokes, and greens are gently coaxed to tenderness in a supper that’s lovely on it’s own or atop pasta. A welcome respite to winter’s heaviness. And if you’re someplace where spring is still more of a dream than a reality, you can easily pull this off with what’s in your freezer .–Angie Zoobkoff

Spring Vegetable Stew

  • Quick Glance
  • Quick Glance
  • 45 M
  • 1 H, 15 M
  • Serves 4
Print RecipeBuy the The Greek Vegetarian Cookbook cookbook

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If using fresh artichokes, trim the stalks and remove any tough outer leaves. Bring a large saucepan of salted water to a boil and cook the artichokes until just tender, about 20 minutes. Drain well and when cool enough to handle, gently ease back the outer leaves and remove the central hairy choke with a teaspoon or melon baller. Cut in half or into quarters.

If using jarred artichokes, drain and gently pat them dry. Cut them into quarters.

Tester tip: If you’re using fresh artichokes and are also using fava beans, use the same water for the artichokes as the beans, using a slotted spoon to remove the artichokes when tender.

If using fava beans, bring a small saucepan of water to a boil, add the fava beans, cover, and simmer gently until they are just tender, about 3 minutes. Drain and cool under running cold water. Use your fingers to gently squeeze the green beans out of their grey outer casings.

In a large deep skillet over low heat, warm the oil. Stir in the onion and garlic, and cook, stirring occasionally, until softened but not colored, 6 to 8 minutes.

Add the scallions and asparagus and cook gently for 3 minutes, turning them occasionally.

Pour in the vegetable broth and increase the heat to medium-high. When the broth starts to boil, add the peas, reduce the heat to maintain a gentle simmer, and cook for 10 minutes.

Add the fava beans, if using, artichoke hearts, and spinach or Swiss chard. Cook gently until all the vegetables are tender but still a lovely fresh green, 5 to 8 minutes.

Stir in the lemon juice and mint, and season to taste with salt and pepper.

Serve in shallow bowls with a drizzle of olive oil. Scatter with cheese, if using.

Print RecipeBuy the The Greek Vegetarian Cookbook cookbook

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    • Tux variation

      Depending on what’s in season, you can add baby zucchini and carrots, shallots, quartered heads of omaine lettuce, even chopped parsley, dill,or basil. If you’d like to make the stew heartier, stir in some cooked pasta or a swirl of pesto before serving.

    Recipe Testers' Reviews

    This is a terrific spring medley. The sauce is light, delicious, bright, and pretty. We are inspired by the many variations suggested and will certainly make this again. If you have artichokes in the pantry and peas in the freezer, then really you can add whichever fresh vegetables you have on hand.

    Since we used artichokes from a jar and we did not include fava beans, this came together very quickly, with the total cooking and hands-on time about 30 minutes.

    We used one asparagus, frozen peas, fresh spinach, juice of 1/2 lemon (scant 1 tablespoon), and just a sprinkle of mint served on linguine and topped with grated Parmesan.

    Enjoy this light and refreshing stew as a first course as is or add some pasta and have a very delicious main. This is an excellent recipe made special by the broth, lemon juice, and mint. Substitute vegetables as the season dictates. Simplify by using frozen or jarred artichokes as this is the most time-consuming portion of the recipe. This will definitely make my spring recipe rotation!

    I used Lima in place of fava (5 min boil), Bulgarian feta, and Swiss chard.


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