Greek Potato, Zucchini, and Bean Stew
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.
Ingredients
4 serv.- extra virgin olive oil↗1 1⁄2 tablespoons
- onions, chopped↗3 cups
- potato, peeled and cut into 3/4 inch cubes↗1 cup
- water↗1⁄2 cup
- zucchini, cut into 1/2 inch thick slices3 1⁄2 cups
- green beans (cut into 2 or 2 1/2 inch pieces)2 1⁄2 cups
- diced tomatoes, undrained2 ounce
- great northern beans, rinsed and drained↗1 ounce
- fresh flat-leaf parsley, chopped↗1⁄4 cup
- fresh dill, chopped↗2 teaspoons
- dried oregano↗1⁄2 teaspoon
- fresh ground black pepper↗1⁄4 teaspoon
- reduced-fat feta cheese, crumbled↗1⁄2 - 3⁄4 cup
Step-by-step instructions
- 1
Heat olive oil in a Dutch oven over medium-high heat. Add onion and sauté 5 minutes or until onions are lightly browned.
- 2
Add potato and water, bring to a boil. Cover, reduce heat, and cook 5 minutes.
- 3
Stir in zucchini, green beans, tomatoes and white beans. Cover and cook 35 minutes or until vegetables are tender.
- 4
Stir in parsley, dill, oregano, and pepper.
- 5
Ladle into bowls and garnish with cheese.
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