Description

A vibrant, garden-fresh stew featuring peak-season vegetables in a light, flavorful broth. Perfect for using up summer’s bounty while creating a nutritious, satisfying meal.

Ingredients

Scale

3 tablespoons olive oil
1 large yellow onion, diced
4 garlic cloves, minced
2 medium zucchini, cubed
2 medium yellow squash, cubed
1 large red bell pepper, chopped
1 small eggplant, cubed
4 large fresh tomatoes, diced
3 cups vegetable broth
1/4 cup fresh basil, chopped
2 teaspoons fresh thyme
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 can (15 oz) white beans, drained
1 cup fresh green beans, trimmed

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
2. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Add eggplant cubes and cook for 5 minutes, stirring occasionally, until they begin to soften.
4. Add zucchini, yellow squash, and bell pepper. Cook for 5 minutes, stirring occasionally.
5. Add diced tomatoes, vegetable broth, thyme, and bay leaves. Bring to a boil.
6. Reduce heat to medium-low and simmer for 15 minutes until vegetables are tender.
7. Add white beans and green beans. Continue simmering for 10 minutes.
8. Stir in fresh basil, salt, and pepper. Remove bay leaves before serving.
9. Taste and adjust seasonings as needed. Serve hot with crusty bread.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Freezes well for up to 3 months. Add cooked pasta or grains for a heartier meal. Garnish with fresh basil, Parmesan cheese, or a drizzle of olive oil.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 2 cups)
Calories: 185
Sugar: 9g
Sodium: 580mg
Fat: 8g
Carbohydrates: 24g
Fiber: 7g
Protein: 8g

Keywords: summer vegetable stew, garden vegetable stew, fresh vegetable stew, vegetarian stew, seasonal vegetables