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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 lrg onion, minced
- 2 lrg baking potatoes, (11/4 lbs.), peeled and cut into 1/2-inch chunks
- 2 med zucchini, halved lengthwise and cut into 1/2-inch chunks
- 16 ounce frzn cut green beans, thawed
- 28 ounce canned diced tomatoes
- 1/2 tsp dry oregano
- 1/4 c. minced fresh parsley
- 1/4 c. minced fresh dill
- 1/2 tsp salt
- 1/4 tsp freshly grnd pepper
- 4 ounce feta cheese, cut into chunks (1 c., optional)
Direcciones
- 6 T0 8 SERVINGS DAIRY-FREE
- This zesty stew tastes just as good if made the day before-but do not add in the herbs or possibly cheese (if using) till you've reheated it.
- Meal plan: A fresh, crusty bread, such as sourdough, makes an excellent partner. To round out the meal, serve a big spinach salad with some chickpeas tossed in.
- In large pot, heat oil over medium heat. Add in onion and cook, stirring often, till softened, 3 to 4 min.
- Stir in potatoes till well combined. Add in 1/2 c. water. Bring to a simmer, then cover and cook till potatoes are halfway tender, about 10 min.
- Stir in zucchini, green beans, tomatoes (with liquid) and oregano. Return to a simmer, cover and cook till vegetables are just tender, about 15 min.
- Stir in parsley, dill, salt and pepper. Ladle stew into shallow bowls and sprinkle some feta over each serving if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 6 servings | |
| Calories 281 | |
| Calories from Fat 64 | 23% |
| Total Fat 7.27g | 9% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 613mg | 26% |
| Potassium 1141mg | 33% |
| Total Carbs 44.8g | 12% |
| Dietary Fiber 11.7g | 39% |
| Sugars 6.69g | 4% |
| Protein 12.01g | 19% |
