Green bean stew with zucchini

Green bean stew with zucchini – a delicious and comforting recipe, perfect for fasting days or for a light and healthy meal. This recipe is simple, quick, and combines fresh vegetables with the natural flavors of herbs, offering a dish rich in nutrients and full of taste. I invite you to discover each step of this dish with me, which not only satisfies hunger but also the budget.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Necessary ingredients:
- 1 kg green beans
- 4-5 zucchinis
- 3 medium onions
- 5-6 cloves of garlic
- 2 bell peppers (preferably one green and one red for a vibrant look)
- 1 carrot
- 1 small parsley root
- 1-2 tablespoons tomato paste
- 1 teaspoon dried thyme (or fresh, if you have)
- 2 bay leaves
- 1 healthy bunch of dill
- Salt to taste
- 2-3 tablespoons olive oil or sunflower oil

Preparation of the dish:

1. Preparing the ingredients: Start by cleaning and washing the vegetables well. Remove the ends of the green beans and break them into pieces of 2-3 cm, depending on your preference. Cut the zucchinis into cubes of about 1-2 cm for even cooking. Chop the onion finely, and grate the carrot and parsley root using a coarse grater.

2. Sautéing the vegetables: In a large skillet or deep pot, add the 2-3 tablespoons of oil and heat it over medium heat. Add the chopped onion and sauté for 3-5 minutes until it becomes translucent. Add the garlic slices and let them infuse for another 1-2 minutes, being careful not to burn them.

3. Adding the vegetables: The next step is to add the sliced bell pepper, carrot, and parsley root. Mix everything well and let it sauté together for 5 minutes. If necessary, you can add a splash of water to prevent the vegetables from burning.

4. Boiling the dish: Once the vegetables have sautéed a bit, add the green beans and zucchini cubes. Mix everything well and sprinkle thyme, then add the bay leaves. Pour in warm water until the vegetables are covered. Bring to a boil, then reduce the heat and let it simmer on low for 20-25 minutes until the vegetables are tender.

5. Finishing the dish: When the vegetables are almost done, add the tomato paste and mix well. Adjust the salt to taste and let it simmer for another 5 minutes. Finally, add the finely chopped dill and mix to let its aroma integrate.

6. Serving: Green bean stew with zucchini is delicious both warm and cold. You can serve it with a slice of homemade bread or alongside a fresh tomato salad.

Useful tips:
- You can also add other vegetables depending on the season, such as potatoes or eggplants, to diversify the texture and taste.
- If you prefer a spicier flavor, add some chopped hot pepper.
- This recipe is very versatile and can easily be adapted to your preferences. For example, you can replace the tomato paste with fresh tomatoes or add spices like sweet paprika or pepper.

Nutritional benefits:
This stew is full of fiber, vitamins, and minerals, making it an excellent choice for a healthy diet. Green beans are a good source of plant protein, while zucchinis and other vegetables provide essential antioxidants. This recipe is low in calories, making it ideal for those looking to maintain a healthy weight.

Frequently asked questions:
- Can I use frozen green beans? Yes, it's a very good choice. Just make sure to thaw and drain them well before adding them to the recipe.
- How can I store the stew? You can store it in the refrigerator in airtight containers for 2-3 days or freeze it for later use.
- What drinks pair well with the stew? A fresh crudités salad and a glass of mineral water are excellent choices that complement this meal.

This green bean stew with zucchini is more than just a simple recipe; it's a way to enjoy the gifts of nature in a healthy and delicious way. Whether you prepare it on fasting days or simply to indulge in something light, it will delight you with its vibrant aroma and appealing colors. Happy cooking and enjoy your meal!

 Ingredients: 1 kg green beans, 4-5 zucchinis, 3 onions, 5-6 cloves of garlic, 2 bell peppers, 1 carrot, 1 small root of parsley, 1-2 tablespoons of tomato paste, thyme, 2 bay leaves, 1 bunch of dill, salt, oil

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