Spanish Vegetable Stew

This wholesome and hearty Spanish stew is crammed with nutrient-dense vegetables and beans and fully flavored with warming smoked paprika and robust rosemary. Serve on its own or with fresh bread for a satisfying meal.

Per serving: 278 cal / 8.5g fat / 1.3g sat fat / 41.8g carbs / 13g sugar / 14.9g fiber / 10.4g protein / 160mg sodium

Serves 4

Prep: 25 minutes

Cook: 55 minutes

2 tablespoons virgin olive oil

1 onion, coarsely chopped

1 eggplant, coarsely chopped

½ teaspoon smoked hot paprika

2 garlic cloves, finely chopped

1 large red bell pepper, seeded and coarsely chopped

9 ounces baby new potatoes, unpeeled and any larger ones halved

7 plum tomatoes (about 1 pound), peeled and coarsely chopped

1 (15-ounce) navy beans, drained and rinsed

⅔ cup vegetable broth

2 sprigs of fresh rosemary

2 zucchini, coarsely chopped

salt and pepper, optional

1. Preheat the oven to 400°F. Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the onion and sauté for 5 minutes, or until softened. Add another tablespoon of oil, then add the eggplant and sauté, stirring, for 5 minutes, or until just beginning to soften and brown.

2. Stir in the smoked paprika and garlic, then the red bell pepper, potatoes, and tomatoes. Add the navy beans, broth, and rosemary, then season with salt and pepper, if using. Bring to a boil, cover, turn the heat down to medium–low, and simmer for 30 minutes, stirring from time to time.

3. Stir the zucchini into the stew, then cook, uncovered, for about 10 minutes, or until all the vegetables are tender and the sauce has reduced slightly.

4. Ladle the stew into shallow bowls, discard the rosemary sprigs, and serve immediately.