A delightful and hearty vegetable stew perfect for summer lunches or light dinners, packed with vibrant flavors and wholesome ingredients.
Heat the olive oil in a large pot over medium heat.
Using a high-quality olive oil can enhance the flavor of the dish.
Add the chopped onion and garlic to the pot and sauté until fragrant.
Stir frequently to prevent the garlic from burning.
Add the diced potatoes and carrots, stirring to coat them in the oil.
Cut the vegetables into uniform pieces for even cooking.
Pour in the diced tomatoes and add the bay leaves, thyme, rosemary, oregano, salt, and pepper.
Crush the herbs slightly before adding to release their flavors.
Add enough water to cover the vegetables and bring to a boil.
Use hot water to speed up the boiling process.
Reduce the heat to a simmer and cook until the potatoes and carrots are tender.
Cover the pot partially to retain heat while allowing steam to escape.
Add the zucchini, mushrooms, corn, and kidney beans to the pot.
Stir gently to avoid breaking the beans.
Simmer until all vegetables are cooked to your desired tenderness.
Taste and adjust seasoning if necessary.
Serve the stew hot, garnished with fresh cilantro.
Serve with a side of crusty bread for a complete meal.
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