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July 21, 2006
Greek-Style Potato, Zucchini, and Bean Stew
1 1/2 tablespoons extravirgin olive oil
3 cups chopped onion
1 cup (3/4-inch) cubed peeled baking potato
1/2 cup water
3 1/2 cups (1/2-inch-thick) slices zucchini
2 1/2 cups (3-inch) cut green beans (about 1/2 pound)
2 (28-ounce) cans diced tomatoes, undrained
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh dill
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese
Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add potato and water; bring to a boil. Cover, reduce heat, and cook 5 minutes. Stir in zucchini and the next 3 ingredients (through Great Northern beans). Cover and cook 35 minutes or until vegetables are tender. Stir in parsley and next 3 ingredients (through pepper). Serve with cheese.
Yield: 6 servings (serving size: 2 cups stew and 2 tablespoons cheese)
CALORIES 262(23% from fat); FAT 6.8g (sat 2.6g,mono 3.2g,poly 0.7g); PROTEIN 10g; CHOLESTEROL 13mg; CALCIUM 187mg; SODIUM 598mg; FIBER 10.8g; IRON 2.8mg; CARBOHYDRATE 45.5g
Posted by carcharhinid at July 21, 2006 07:39 PM