Description
A hearty and healthy one-pot summer vegetable stew packed with fresh garden vegetables, chickpeas, and herbs in a rich tomato broth. Perfect for an easy weeknight dinner or healthy meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium zucchini, chopped
- 1 yellow squash, chopped
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups green beans, trimmed and cut
- 1 large potato, peeled and diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup corn kernels
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach or kale
- 2 tablespoons fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Cook onion until softened, then add garlic.
- Add carrots, potatoes, peppers, zucchini, squash, and green beans. Cook for 5–6 minutes.
- Stir in tomato paste, diced tomatoes, vegetable broth, and seasonings.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Stir in corn, chickpeas, and spinach. Cook 5 more minutes.
- Garnish with fresh parsley and serve warm.
Notes
- Great for using fresh garden vegetables
- Easy one-pot meal
- Freezer-friendly
- Tastes even better the next day