Garden Vegetable Recipe

Chop vegetables

Peel and finely dice the onion. Peel and slice the carrots into 1/4-inch rounds. Trim and slice celery. Cut zucchini into 1/2-inch half-moons. Trim and cut green beans to 1-inch pieces. Seed and chop the red bell pepper. If using fresh tomatoes, core and chop; if using canned, drain slightly. Mince the garlic. Chop the parsley and thyme (if using fresh).

Heat a large pot (6-8 quart) over medium heat. Add the olive oil. When shimmering, add the diced onion, carrots, and celery. Season with 1/2 tsp of the salt and 1/4 tsp pepper. Sauté, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 6-8 minutes.

Add the red bell pepper and green beans and cook 3-4 minutes more until they begin to soften. Stir in the minced garlic and tomato paste and cook 1 minute until fragrant, scraping any browned bits from the bottom of the pot.

Add the diced tomatoes, zucchini, vegetable broth, and water to the pot. Stir in the bay leaf and the remaining salt and pepper, and red pepper flakes if using. Bring the mixture to a gentle boil over high heat, then reduce heat to maintain a simmer.

Cover partially and simmer until all vegetables are tender, about 12-15 minutes. If using pasta, add it during the last 8-10 minutes of simmering (check package time) so it cooks through in the broth.

Remove the bay leaf. Stir in the chopped spinach or kale and simmer 1-2 minutes until wilted. Add the fresh parsley and thyme (if using dried, add earlier with the broth). Taste and adjust seasoning, adding more salt and pepper if needed.

Right before serving, stir in the lemon juice to brighten flavors, or omit if you prefer. Serve with grated Parmesan or vegan parm sprinkled on top if desired.

Cool to room temperature, then store in airtight containers in the refrigerator for up to 4 days or freeze up to 3 months. Reheat gently on the stove over medium-low heat; add a splash of water or broth if thicker after refrigeration.