Recipe by Cooking Light April 1997

Gallery

Recipe Summary test

Yield:
6 servings (serving size: 1 1/3 cups stew and 2 tablespoons cheese)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Add zucchini and next 6 ingredients (zucchini through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add kidney beans, green beans, and parsley; simmer, uncovered, 5 minutes or until thoroughly heated. Ladle into 6 bowls; sprinkle with cheese. Garnish with fresh thyme, if desired.

    Advertisement

Nutrition Facts

169 calories; calories from fat 30%; fat 5.6g; saturated fat 1.8g; mono fat 2.3g; poly fat 0.5g; protein 9.6g; carbohydrates 22.5g; fiber 5.3g; cholesterol 8mg; iron 2.9mg; sodium 437mg; calcium 162mg.
Advertisement