Greek-Style Potato, Zucchini, and Bean Stew

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

Yield: 6 servings (serving size: 2 cups stew and 2 tablespoons cheese)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 23%
  • Fat: 6.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 10g
  • Carbohydrate: 45.5g
  • Fiber: 10.8g
  • Cholesterol: 13mg
  • Iron: 2.8mg
  • Sodium: 598mg
  • Calcium: 187mg

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Greek-Style Potato, Zucchini, and Bean Stew Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy