Potato Zucchini and Tomato Stoup

Dive into a comforting bowl of Potato Zucchini and Tomato Stoup, a hearty cross between a soup and a stew that’s perfect for cozy weeknight dinners or meal prepping. This vibrant, vegetable-packed recipe features tender russet potatoes, fresh zucchini, and juicy ripe tomatoes simmered in a flavorful tomato and vegetable broth infused with dried oregano and thyme. A final handful of baby spinach and parsley brightens up the dish, while optional Parmesan cheese adds a creamy, savory touch. Ready in under an hour, this stoup is a wholesome, one-pot wonder that's both satisfying and simple to make. Ideal for vegetarians and packed with nutrients, it’s a warming and versatile addition to your meal rotation.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 large, peeled and diced russet potatoes
• 2 medium, diced zucchini
• 3 large, diced ripe tomatoes
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 cups (loosely packed) baby spinach
• 0.25 cup, chopped fresh parsley
• 0.5 cup, grated (optional) Parmesan cheese

Directions

Step 1

Heat a large pot over medium heat and add the olive oil.

Step 2

Add the diced onion to the pot and sauté for 3-4 minutes, or until softened.

Step 3

Stir in the minced garlic and cook for another minute, until fragrant.

Step 4

Add the diced potatoes to the pot and cook for 5 minutes, stirring occasionally.

Step 5

Stir in the diced zucchini and tomatoes, mixing everything well.

Step 6

Pour in the vegetable broth and add the tomato paste. Stir to combine.

Step 7

Season with dried oregano, dried thyme, kosher salt, and black pepper. Bring the mixture to a boil.

Step 8

Reduce the heat to low, cover the pot, and let the stoup simmer for 20-25 minutes, or until the potatoes are tender.

Step 9

Add the baby spinach to the pot, stirring until wilted.

Step 10

Taste the stoup and adjust seasoning if needed.

Step 11

Turn off the heat and stir in the fresh parsley.

Step 12

Serve hot, optionally garnished with grated Parmesan cheese.

Nutrition Facts

Serving size	(2783.0g)

Amount per serving	% Daily Value*
Calories	1734.3

Total Fat 53.2g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 5.8g
Cholesterol 44.5mg	0%
Sodium 7068.4mg	0%
Total Carbohydrate 266.5g	0%
Dietary Fiber 37.7g	0%
Total Sugars 71.2g
Protein 64.2g	0%

Vitamin D 0IU	0%
Calcium 931.8mg	0%
Iron 19.5mg	0%
Potassium 7879.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 14.3%

Carbs: 59.2%