Rating: 3.5 stars
18 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 4
  • 4 star values: 9
  • 5 star values: 1
Jeanne Kelley
Recipe by Cooking Light October 2010

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

total:
52 mins
Yield:
4 servings (serving size: 2 cups stew and 2 crostini)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook 1 minute, stirring occasionally. Stir in potato and next 5 ingredients (through 2 cups water). Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.

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  • Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to pan. Stir in cream, pepper, and salt.

  • Preheat broiler.

  • Arrange bread slices on a baking sheet. Sprinkle each bread slice with 1 tablespoon cheese; top evenly with remaining 1 teaspoon rosemary. Broil 1 minute or until cheese melts.

Nutrition Facts

383 calories; fat 12.8g; saturated fat 5.2g; mono fat 5.2g; poly fat 1.7g; protein 11g; carbohydrates 57.7g; fiber 7.5g; cholesterol 26mg; iron 2.5mg; sodium 639mg; calcium 246mg.
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