Vegetable Stew With Fresh Rosemary
This stew is like a farmers’ market in a bowl with its wide range of colorful, tender vegetables, including green asparagus and zucchini, orange carrots, and bright yellow summer squash. If you have a green thumb, feel free to create new combinations based on your garden’s bounty
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- Prep time
- 20 min
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- Cook time
- 22 min
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- Servings
- 4 Servings
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- Serving size
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1 1/2 cups
Ingredients
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low sodium vegetable broth (fat-free, low-sodium, divided use)
- 4 cup
- 4 cup
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small red potatoes (halved)
- 8
- 8
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baby carrots
- 1 cup
- 1 cup
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frozen pearl onions
- 1/2 cup
- 1/2 cup
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medium yellow summer squash (diced)
- 1
- 1
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small zucchini (diced)
- 1
- 1
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white (button) mushrooms (sliced, such as button, brown (cremini), portobello, or shiitake (stems discarded))
- 4 oz
- 113 g
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chopped fresh rosemary or 1 teaspoon dried rosemary (crushed)
- 1 tbsp
- 1 tbsp
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pepper
- 1/4 tsp
- 1/4 tsp
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salt
- 1/8 tsp
- 1/8 tsp
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all-purpose flour
- 1/3 cup
- 1/3 cup
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asparagus (trimmed and cut diagonally into 1-inch pieces)
- 8 oz
- 227 g
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green onions (sliced, green part only)
- 2 tbsp
- 2 tbsp
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Parmesan cheese (shredded or grated)
- 1/4 cup
- 1/4 cup
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Directions
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In a large saucepan, bring 3 cups broth, the potatoes, carrots, and pearl onions to a simmer over medium-high heat. Reduce the heat and simmer, covered, for 15 minutes, or until the potatoes and carrots are tender.
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Stir in the yellow squash, zucchini, mushrooms, rosemary, pepper, and salt. Simmer covered, for 3-4 minutes, or until both squashes are slightly tender.
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In a medium bowl, whisk together the remaining 1 cup broth and the flour. Stir the flour mixture, asparagus, and green onions into the stew. Simmer for 2-3 minutes, or until the stew has thickened and the asparagus is tender-crisp.
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Just before serving, sprinkle the stew with the Parmesan.