Italian Vegetable Stew

Cooking Light
6 servings (serving size: 1 1/3 cups stew and 2 tablespoons cheese)


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1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
4 garlic cloves, minced
1 cup thinly sliced zucchini
1 teaspoon dried Italian seasoning
1/4 to 1/2 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (10 1/2-ounce) can low-salt chicken broth
1 (8-ounce) package presliced mushrooms
1 (8-ounce) can no-salt-added tomato sauce
1 (16-ounce) can kidney beans, drained
1 (14.5-ounce) can Italian-cut green beans, drained
1/4 cup chopped fresh parsley
3/4 cup (3 ounces) preshredded part-skim mozzarella cheese
Fresh thyme sprigs (optional)


Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Add zucchini and next 6 ingredients (zucchini through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add kidney beans, green beans, and parsley; simmer, uncovered, 5 minutes or until thoroughly heated. Ladle into 6 bowls; sprinkle with cheese. Garnish with fresh thyme, if desired.

Created date

April 1997

Nutritional Information

Calories 169
Caloriesfromfat 30 %
Fat 5.6 g
Satfat 1.8 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 9.6 g
Carbohydrate 22.5 g
Fiber 5.3 g
Cholesterol 8 mg
Iron 2.9 mg
Sodium 437 mg
Calcium 162 mg