Sauté the Onion and Garlic:

• Heat the olive oil over medium heat in a large stockpot or Dutch oven. Add the diced onion and garlic, cooking them for about 3-4 minutes until softened and fragrant. This forms the base of your stew’s flavor.

Add the Vegetables:

• Add the chopped carrots, celery, zucchini, green beans, and potato to the pot. Stir well to combine with the onion and garlic mixture. Sauté the vegetables for 5-7 minutes, allowing them to soften slightly and start releasing their flavors.

Add the Tomatoes and Beans:

• Pour in the can of diced tomatoes with their juices, and stir in the kidney beans. These ingredients add a rich texture and depth of flavor to the stew.

Pour in the Vegetable Broth:

• Add the vegetable broth to the pot, ensuring that all the vegetables are covered. If necessary, add a little extra water to achieve the desired consistency. Bring the mixture to a boil.

Season the Stew:

• Once the stew begins to boil, lower the heat to a simmer. Stir in the dried thyme, oregano, turmeric (if using), salt, and pepper to taste. Let the stew simmer uncovered for 25-30 minutes, or until the vegetables are tender and the flavors have melded together.

Final Adjustments:

• Taste the stew and adjust the seasoning if necessary. You can add a bit more salt, pepper, or herbs to suit your preferences.

Serve:

• Ladle the stew into bowls and garnish with freshly chopped parsley for a burst of color and freshness. Serve hot and enjoy!