Greek Potato, Zucchini, and Bean Stew
Ready In: 1 hr 8 mins
Serves: 4-6
Ingredients
- 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 1/2ounce) 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
Directions
- 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.
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