Description
This Summer Vegetable Stew is a hearty and nutritious dish that celebrates the season’s bounty. Packed with a variety of fresh vegetables and aromatic herbs, this stew is a perfect way to enjoy a light and flavorful meal on a warm summer day.
Ingredients
Scale
Vegetable Stew:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red bell pepper, chopped
- 1 cup green beans, trimmed and cut in half
- 2 medium tomatoes, chopped
- 1 (15-ounce) can diced tomatoes, with juice
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh basil
Serving Suggestions:
- Grated Parmesan cheese or crusty bread for serving
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for 30 seconds.
- Cook the Vegetables: Add carrots and celery, cook for 5 minutes. Stir in zucchini, yellow squash, bell pepper, and green beans, cook for another 5 minutes.
- Add Remaining Ingredients: Add fresh and canned tomatoes, vegetable broth, thyme, oregano, and bay leaf. Bring to a boil, then simmer uncovered for 25–30 minutes until vegetables are tender.
- Season and Serve: Season with salt and pepper. Remove bay leaf, stir in fresh basil. Serve hot with Parmesan cheese or crusty bread.
Notes
- Feel free to swap in other vegetables like corn, eggplant, or potatoes.
- For added protein, stir in a can of drained chickpeas or white beans during the last 10 minutes of cooking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 140
- Sugar: 8g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
