Greek-Style Potato, Zucchini, and Bean Stew

Ingredients

• 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

Preparation

1. 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.