What's For Dinner: 'Vegetable One-Pot Dinner
What's For Dinner: 'Vegetable One-Pot Dinner
As February settles in, bringing with it a subtle shift in the light but still holding onto winter's cozy embrace, I find myself deeply appreciating simplicity. The world outside often feels like a bustling marketplace of demands and deadlines, especially after the holiday rush. For those of us who find our peace in quieter corners, the thought of an elaborate dinner after a day of navigating the world can feel… well, a bit much. My spirit often yearns for a meal that doesn't just fill the stomach, but also calms the soul. This time of year, when the skies are often grey and the air crisp, there's a particular comfort in warmth and nourishment that feels earned without a battle in the kitchen. It’s a quiet act of gratitude, really – taking good, wholesome ingredients and allowing them to become something wonderful with minimal fuss. It’s less about *doing* a task and more about *being* present in the small, sacred act of preparing sustenance. And honestly, fewer dishes to wash at the end of it all? That's a little grace note I'm always thankful for. This vegetable one-pot dinner isn't about speed, though it is efficient. It's about finding a moment of calm, about reflecting on the bounty we're given, and about creating a comforting anchor in the midst of life's gentle currents. It allows for quiet contemplation while the subtle alchemy of heat and ingredients does its work.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 large potato, peeled and diced (such as Yukon Gold or russet)
- 1 cup green beans, trimmed and halved
- ½ cup small pasta (e.g., ditalini, elbow macaroni, or orzo)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 cup fresh spinach or kale, roughly chopped
- For serving: A sprinkle of fresh parsley or a dash of your favorite hot sauce (optional, but welcome)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, warm the olive oil over medium heat. Add the chopped onion and sauté gently until softened, about 5-7 minutes. Allow the aroma to fill your kitchen – it’s part of the process of settling in.
- Stir in the minced garlic and cook for another minute until fragrant, being mindful not to let it brown too much.
- Pour in the vegetable broth and diced tomatoes. Add the carrots, celery, potato, Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the potatoes and carrots are tender. This is a good time to reflect on your day, or perhaps simply sit in quietude.
- Add the green beans and pasta to the pot. Stir well, ensuring the pasta is submerged. Continue to simmer, uncovered, for about 8-10 minutes, stirring occasionally, until the pasta is cooked through to your liking and the green beans are tender-crisp.
- Finally, stir in the fresh spinach or kale. Cook for just a minute or two until the greens wilt. The vibrant color is a welcome sight on a winter's day.
- Taste and adjust seasonings as needed. Serve warm, perhaps with a quiet prayer of thanks for the simple blessings this meal represents.
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