This Mediterranean Vegetable and Bean Stew is a vibrant and nutritious dish, perfect for an easy dinner. Packed with vegetables and protein-rich beans, it’s a delightful addition to your Mediterranean diet recipes.
The recipe is straightforward, making it suitable for weeknight cooking while offering a satisfying meal for the whole family.
Easy Mediterranean Vegetable and Bean Stew
This stew features a colorful mix of seasonal vegetables like bell peppers, zucchini, and tomatoes, combined with hearty beans for protein. Ready in about 40 minutes, it serves 4 people and is perfect alongside crusty bread.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 carrot, sliced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until softened, about 3-4 minutes.
- Add the diced bell pepper, zucchini, and carrot. Cook until the vegetables begin to soften, about 5 minutes.
- Stir in the diced tomatoes, cannellini beans, vegetable broth, oregano, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley and lemon wedges.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 180kcal
- Fat: 5g
- Protein: 9g
- Carbohydrates: 30g
