Hearty Vegetable Stew

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 cup diced tomatoes (canned or fresh)
• 1 cup green beans, trimmed and halved
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for an additional minute.
3. 3 Add carrots and celery, cooking for another 3 minutes.
4. 4 Toss in zucchini, diced tomatoes, green beans, vegetable broth, thyme, oregano, and bay leaf. Bring to a boil.
5. 5 Reduce heat, cover, and simmer for 30 minutes, allowing flavors to meld.
6. 6 Season with salt and pepper to taste. Stir in fresh parsley before serving.

Nutrition

Tips

• For added heartiness, stir in cooked white beans or lentils during the last 10 minutes of simmering.
• Feel free to swap in your favorite veggies based on what's in season.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.

Serving Suggestions

• Pair with crusty bread for dipping or serve over a bed of creamy mashed potatoes.
• Garnish with a sprinkle of grated Parmesan cheese for extra flavor.

FAQ