Go Back
A steaming bowl of healthy vegetable stew, rich with colorful vegetables

Quick way to grow 5-star healthy vegetable stew recipe

This healthy vegetable stew is packed with flavor and nutrients, perfect for a quick and satisfying meal. It's a versatile dish that can be adapted to your favorite vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups diced carrots
  • 2 cups diced potatoes
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cloves minced garlic
  • 4 cups vegetable broth
  • 1 28-ounce can canned diced tomatoes
  • 1 15-ounce can canned cannellini beans, rinsed and drained
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • salt to taste
  • black pepper to taste
  • fresh parsley, chopped for garnish
Optional additions
  • 1 cup diced zucchini
  • 0.5 cup frozen peas
  • 2 cups kale or spinach, chopped

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Ladle

Method
 

Preparation
  1. Sauté the diced carrots, potatoes, celery, and onion in a large pot or Dutch oven over medium heat for 5-7 minutes until slightly softened.
Cooking
  1. Add minced garlic to the pot and cook for another minute until fragrant.
  2. Pour in the vegetable broth and canned diced tomatoes, stirring to combine.
  3. Stir in the cannellini beans, dried thyme, and dried rosemary.
  4. Bring the stew to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
  5. Season with salt and black pepper to taste.
  6. If using, stir in optional vegetables like zucchini, peas, kale, or spinach during the last 5-10 minutes of cooking.
Serving
  1. Ladle the hot stew into bowls and garnish with fresh parsley before serving.

Notes

For extra richness, add a splash of balsamic vinegar or a squeeze of lemon juice at the end. Serve with crusty bread for dipping.