Hearty Italian Vegetable Stew

local_grocery_store Ingredients

• 2 tablespoons Olive oil, divided
• 1 Onion, diced
• 3 Garlic cloves, minced
• 2 Carrots, sliced
• 2 Celery stalks, sliced
• 2 Bell peppers, diced (any color)
• 1 Zucchini, diced
• 1 Eggplant, diced
• 1 can Canned diced tomatoes (14 ounces)
• 4 cups Vegetable broth (low sodium)
• 2 tablespoons Tomato paste
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Salt, or to taste
• 1/2 teaspoon Black pepper, or to taste
• 2 tablespoons Fresh parsley, chopped (for garnish)

restaurant_menu Method

1. 1.In a large pot, heat 1 tablespoon of olive oil over medium heat.
2. 2.Add the diced onion and minced garlic cloves to the pot. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
3. 3.Add the sliced carrots, celery, bell peppers, zucchini, and eggplant to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.Pour in the canned diced tomatoes, vegetable broth, and tomato paste. Stir well to combine.
5. 5.Add the dried basil, dried oregano, salt, and black pepper to the pot. Stir again to distribute the herbs and seasonings.
6. 6.Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, or until the vegetables are tender.
7. 7.Taste the stew and adjust the seasoning if needed.
8. 8.Serve the Italian vegetable stew hot, garnished with fresh parsley.
9. 9.Enjoy this comforting and flavorful stew on its own or with some crusty bread or rice.

lightbulb_outline Tips

• chevron_rightFeel free to customize this stew with your favorite vegetables. You can add mushrooms, spinach, or any other veggies you love.
• chevron_rightFor a heartier version, you can add cooked beans or lentils to the stew.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious.
• chevron_rightThis stew can also be frozen for up to 3 months. Just thaw and reheat when you're ready to enjoy it again.