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Greek Vegetable Stew
Nutrition Facts
| Serving Size | ¼ of recipe |
| Calories | 270 |
| Total Fat | 10 g |
| Saturated Fat | 3.5 g |
| Sodium | 860 mg |
| Total Carbohydrate | 40 g |
| Dietary Fiber | 5 g |
| Protein | 9 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Olive oil | 1 ½ tablespoons |
| Small yellow onion, chopped | 1 |
| Green beans, trimmed | 1 cup |
| Cayenne pepper (optional) | Up to ¼ teaspoon |
| Small zucchini, sliced | 1 |
| Yukon gold potatoes, cut into 1-inch cubes | 2 |
| Flat-leaf parsley, chopped | ½ cup |
| Diced tomatoes, undrained | 28-ounce can |
| Salt | ½ teaspoon |
| Freshly ground pepper to taste | |
| Feta cheese crumbles | ½ cup |
- Directions
- Heat oil in a Dutch oven or large pot over medium-high heat. Add onion and sauté 3-4 minutes, until tender. Add green beans and cayenne pepper, and sauté about 3 minutes until onion is translucent.
- Stir in zucchini, potatoes, parsley, and tomatoes, and bring to a boil. Reduce heat, cover, and simmer about 60-70 minutes, stirring occasionally, until potatoes are tender.
- Season with salt and pepper, remove from heat, sprinkle each bowl with 2 tablespoons feta cheese, and serve.
Exchanges
3 vegetables; 1 starch; 1 fat; 1 medium fat meat substitute
Side Suggestions: Crusty Bread
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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