In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Root Vegetables

Add the sliced carrots, chopped celery, and diced potatoes to the pot. Cook for about 5-7 minutes, stirring occasionally, allowing the vegetables to begin softening.

Incorporate Zucchini and Bell Pepper

Add the diced zucchini and chopped bell pepper to the pot, stirring to combine. Cook for another 3-4 minutes.

Add Broth and Seasonings

Pour in the vegetable broth and add the canned diced tomatoes, bay leaves, dried thyme, salt, and black pepper. Stir well to combine all the ingredients.

Simmer the Stew

Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until all vegetables are tender.

Finish and Serve

Remove the bay leaves from the stew. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh parsley on top.