Description
A vibrant and nutritious stew filled with summer vegetables, perfect for warm days and gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 2 medium tomatoes, diced
- 1 cup green beans, trimmed
- 2 cups vegetable broth
- 1 tablespoon dried Italian herbs
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large pot over medium heat for 1-2 minutes.
- Toss in the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Throw in the diced bell pepper and continue cooking for 3 minutes.
- Add the zucchini and diced tomatoes, stirring for about 5 minutes.
- Toss in the trimmed green beans and mix.
- Pour in the vegetable broth, stirring to combine.
- Sprinkle in the dried herbs, along with salt and pepper.
- Reduce heat to low, cover, and let simmer for 20-25 minutes.
- Check taste and adjust seasoning if necessary, and add a splash of lemon juice if desired.
- Serve in bowls, garnished with fresh basil leaves.
Notes
Great served with crusty bread or a light side salad. Keep leftovers stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Summer, Vegetable, Stew, Healthy, Vegan, Mediterranean