2 cups fresh green beans, trimmed and cut into 1-inch pieces
1 cup fresh corn kernels
4 cups vegetable broth
4 cups fresh diced tomatoes (or 2 cans, 15 oz each, with juice)
1 cup cooked kidney beans
1 cup cooked chickpeas
1 cup cooked black beans
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
Salt and pepper, to taste
2 cups fresh spinach, chopped
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
Stir in the bell peppers, zucchinis, green beans, and corn. Cook for another 5 minutes, allowing the vegetables to meld together.
Pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil.
Add the kidney beans, chickpeas, and black beans, along with the thyme, oregano, basil, bay leaf, salt, and pepper. Reduce the heat to low and let the stew simmer, uncovered, for about 45 minutes, stirring occasionally.
Remove the bay leaf. Stir in the fresh spinach and parsley, allowing the spinach to wilt slightly.
Taste and adjust seasoning with more salt and pepper if needed. Let the stew simmer for an additional 10 minutes to allow the flavors to meld together perfectly.
