Veggie Stew - Healthy Pantry

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup diced onion (1/2 medium onion)
• 2 fennel bulbs, chopped (can use 2 stalks celery)
• 2 carrots, sliced in 2 inch sticks
• 1 (15 ounce) can diced tomatoes, with juice
• 1 medium potato, diced
• 1 zucchini (sliced 1/4 inch thick)
• 2 tablespoons parsley, chopped
• 1 cup broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• In a deep pot, heat 1 tablespoon of oil.
• Add onions and fennel and sauté until they are soft.
• Add the rest of the vegetables and 1 cup broth (or water and vegetable broth cubes).
• Season with salt and pepper.
• Cover and simmer slowly for 30 minutes or until carrots and potatoes are tender.
• If soup gets too dry or thick, add more broth.