Yield
6 servings (serving size: 2 cups stew and 2 tablespoons cheese)

Add crusty bread and a Greek-style salad of lettuce, tomatoes, red onions, peppers, cured olives, and feta.

How to Make It

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.

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