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

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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


  • 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


  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.
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