Potee de Legumes Dete

Ingredients

Olive oil

2 tablespoons

Onion

1 large, diced

Garlic

3 cloves, minced

Carrots

2, sliced

Potatoes

2 medium, diced

Zucchini

2, diced

Green beans

1 cup, trimmed and cut into 1-inch pieces

Tomatoes

2 large, diced

Vegetable broth

4 cups

Fresh thyme

1 tablespoon, chopped

Bay leaf

1

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is soft and translucent, about 5 minutes.
2. Stir in the sliced carrots and diced potatoes, cooking for an additional 5 minutes to slightly soften.
3. Add the diced zucchini, green beans, and chopped tomatoes to the pot. Pour in the vegetable broth and add the chopped thyme, bay leaf, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 minutes, or until all the vegetables are tender and the flavors meld together beautifully.
5. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh herbs if desired, and enjoy with crusty bread for a delightful experience.