Serve 4
Cook in 30 minutes
Ingredients
1 tbsp. oil
1 large onion, finely chopped
Salt
Pepper
2 cloves garlic, finely chopped
8 oz. red potatoes, cut into 1/2-inch pieces
4 c. low-sodium vegetable broth
1 small zucchini, cut into 1/2-inch pieces
1 yellow squash, cut into 1/2-inch pieces
1 small carrot, thinly sliced
1/2 c. frozen peas
1/4 c. grated Parmesan
1 c. fresh basil, roughly chopped
Crusty bread, for serving
Directions
- Heat oil in large saucepan on medium. Add onion, season with salt and pepper and cook, covered, stirring occasionally, 8 minutes.
- Stir in garlic and cook 1 minute. Add red potatoes and low-sodium vegetable broth and simmer 5 minutes. Add zucchini, yellow squash, and carrot; simmer 3 minutes.
- Add frozen peas and simmer until vegetables are just tender, 2 to 3 minutes.
- Sprinkle with grated Parmesan and fresh basil. Serve with crusty bread if desired.
