Zucchini Potato And Fennel Stew 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.

ZUCCHINI FENCHEL SUPPE (ZUCCHINI AND FENNEL SOUP)



Zucchini Fenchel Suppe (Zucchini and Fennel Soup) image

A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.

Provided by Diana

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 38m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 onion, finely chopped
1 bulb fennel, diced, green tops reserved
1 zucchini, peeled and thinly sliced
2 cups chicken stock
1 teaspoon mild curry powder
salt and freshly ground black pepper to taste
1 teaspoon white wine vinegar, or to taste

Steps:

  • Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
  • Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
  • Chop reserved fennel tops finely and sprinkle over soup before serving.

Nutrition Facts : Calories 103.4 calories, Carbohydrate 11.4 g, Cholesterol 15.6 mg, Fat 6.4 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 458.5 mg, Sugar 3.3 g

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