Vegetable Stew with Potatoes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup button mushrooms, sliced
• 1 pound baby red potatoes, halved
• 4 cups reduced-sodium vegetable broth
• 1 14.5-ounce can diced tomatoes
• 4 carrots sliced
• 4 celery stalks sliced
• 1 cup green beans, ends trimmed and halved
• 1 bay leaf bay leaf
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons finely chopped flat-leaf parsley (optional, for topping)
• 2 garlic cloves minced
• 1 onion chopped

Instructions

Nutrition Facts (estimated)