Arrietty’s Tiny Vegetable Stew

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 320 cal
• 9g protein
• 52g carbs
• 10g fat
• 11g fiber

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Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion
• 3 medium carrots
• 2 celery stalks
• 1 lb baby potatoes
• 3 garlic cloves
• 4 fresh thyme sprigs
• 1 bay leaf
• 4 cups vegetable broth
• 1 medium zucchini
• 1 cup green beans
• 1/2 cup frozen peas
• 1/4 cup fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 4 slices crusty bread

Instructions

1. 1Wash and scrub the baby potatoes, then halve any larger ones so all pieces are bite-sized and even. Dice the onion, carrots, and celery into small, neat cubes that look like they could fit on a borrower’s table. Slice the zucchini into half-moons and trim the green beans into short lengths.
2. 2Warm the olive oil in a heavy Dutch oven or deep soup pot over medium heat until it shimmers softly. Add the diced onion, carrots, and celery and cook, stirring now and then, until the onion turns translucent and the kitchen smells sweet and homey, about 6 to 8 minutes.
3. 3Stir in the minced garlic and cook just until fragrant, about 30 seconds, taking care not to let it brown. Nestle the potato pieces into the pot along with the thyme sprigs and bay leaf, then pour in the vegetable broth.
4. 4Bring the pot to a gentle boil over medium-high heat, then lower to a steady simmer. Cover partially and cook until the potatoes are nearly tender when pierced with a fork, about 15 minutes.
5. 5Add the zucchini and green beans to the pot. Season with salt and black pepper, then continue simmering uncovered until all the vegetables are soft but still hold their shape and the broth looks lightly thickened and golden, about 10 more minutes.
6. 6Stir in the frozen peas and let them warm through for 2 to 3 minutes so they stay bright green. Remove the pot from the heat, discard the thyme stems and bay leaf, and finish with a squeeze of lemon juice and a scatter of chopped fresh parsley.
7. 7Taste and adjust seasoning if needed so the stew tastes balanced and comforting. Ladle into deep bowls, making sure each serving gets a little of every vegetable.
8. 8Toast or warm the crusty bread slices until the edges are golden. Serve the stew alongside the bread for dipping, as if sharing a quiet supper under the floorboards after a long day of borrowing.