Greek Stewed Potatoes Green Beans And Zucchini Food

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GREEK POTATO, ZUCCHINI, AND BEAN STEW



Greek Potato, Zucchini, and Bean Stew image

As the weather turns chilly, my tastes immediately turn to comforting stews and thick soups. Though I am not a vegetarian, I enjoy having meatless meals a couple of times a week. Saw this one on cooking Light and wanted to post it for future reference. For those on the WW Core program, the stew is Core plus points for the feta garnish.

Provided by justcallmetoni

Categories     Stew

Time 1h8m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons extra virgin olive oil
3 cups onions, chopped
1 cup potato, peeled and cut into 3/4 inch cubes
1/2 cup water
3 1/2 cups zucchini, cut into 1/2 inch thick slices
2 1/2 cups green beans (cut into 2 or 2 1/2 inch pieces)
2 (28 ounce) cans diced tomatoes, undrained
1 (15 1/2 ounce) can great northern beans, rinsed and drained
1/4 cup fresh flat-leaf parsley, chopped
2 teaspoons fresh dill, chopped
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
1/2-3/4 cup reduced-fat feta cheese, crumbled

Steps:

  • Heat olive oil in a Dutch oven over medium-high heat. Add onion and sauté 5 minutes or until onions are lightly browned.
  • Add potato and water, bring to a boil. Cover, reduce heat, and cook 5 minutes.
  • Stir in zucchini, green beans, tomatoes and white beans. Cover and cook 35 minutes or until vegetables are tender.
  • Stir in parsley, dill, oregano, and pepper.
  • Ladle into bowls and garnish with cheese.

GREEN BEAN, ZUCCHINI AND POTATO STEW



Green Bean, Zucchini and Potato Stew image

Categories     Soup/Stew     Potato     Vegetable     Stew     Vegetarian     Wheat/Gluten-Free     Green Bean     Zucchini     Spring     Healthy     Vegan     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 8

1/4 cup olive oil
1 cup chopped onion
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 28-ounce can Italian-style tomatoes, drained, juices reserved, tomatoes chopped

Steps:

  • Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.

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