Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 bell pepper, chopped
- 2 zucchinis, sliced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: 1 can of cannellini beans or chickpeas for extra protein
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- Stir in the bell pepper, zucchinis, and green beans. Cook for a few more minutes until the vegetables begin to soften.
- Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil.
- Add dried thyme and rosemary. Reduce heat, cover, and simmer for 30-40 minutes, stirring occasionally.
- Season with salt and pepper to taste. For added protein, stir in the cannellini beans or chickpeas during the last 10 minutes of cooking.
- Serve hot with crusty bread or over rice for a wholesome meal.
Notes
- Enhance flavor with additional herbs like parsley or cilantro before serving.
- You can substitute or add seasonal vegetables as desired.
- If using canned beans, drain and rinse before adding to the stew.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian/Healthy
- Diet: Vegetarian, Vegan option
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
