Ingredients
- 2 medium zucchini, chopped
- 2 medium carrots, chopped
- 1 can diced tomatoes
- 2 cups kale or spinach, chopped
- 2 medium potatoes, diced
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 can chickpeas or 1 cup lentils
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (basil, oregano, parsley) to taste
- Squeeze of lemon juice
Instructions
- Chop your vegetables into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until fragrant (3-4 minutes).
- Add harder vegetables like carrots and zucchini, sauté for 5-7 minutes.
- Then, add softer vegetables (bell pepper, potatoes, and tomatoes) and stir.
- Pour in the vegetable broth and bring to a gentle boil. Then, lower heat to simmer.
- Season with salt, pepper, and herbs. Let simmer for 20-30 minutes.
- In the last 5 minutes of cooking, stir in beans or lentils and any delicate greens.
- Add a squeeze of lemon juice before serving.
Notes
Perfect to serve with crusty bread or topped with Parmesan cheese. Customize the vegetables based on seasonal availability or leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian