Greek Potato, Zucchini, and Bean Stew
photo by superblondieno2
- Ready In:
- 1hr 8mins
- Ingredients:
- 13
- 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 1/2 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
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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Reviews
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In all honesty, this was going to be a 4 star recipe for me...THEN I tried a bite of the leftovers on the second day. Wow. If you are able to make this in advance the flavors really meld together beautifully. The dill was a bit strong for me on the first day. Like others I added a fair amount of garlic, and upon discovering that my feta was a bit short I let folks choose their cheese. DH and DS loved it topped with shredded cheddar and I tried both feta and parmesan. All worked great! Thanks for posting, Toni. This one has been in my "to try" file since I saw it in Cooking Light years ago ;). Served with French Tart's recipe #235909. Made for Healthy Choices ABC.
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This was an excellent company meal to serve for a vegetarian couple. They loved it. The flavor was fantastic and every bit was gone. I used vegetable stock in place of the water and added a little extra based on the comments here. A salad and a loaf of crusty French bread made for a yummy meal. Very healthy and delicious! Thanks! It's a keeper.
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Fabulous recipe; I made it in only 45 minutes total. I love green bean and tomato combo dishes, and I'm a bit embarrassed to say that this outshines my own posted recipe. I think it was the fresh dill that did it. I used 1 large zucchini, a 10 ounce package of frozen green beans and a 28 ounce can of fire roasted tomatoes. I replaced the water with vegetable broth, and plan to add more next time I make this, if only to leave more juice for a crusty piece of bread to soak up. Thanks Toni!
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This is really quite lovely. With a loaf of crusty bread it is a comforting and hearty winter dinner. I did find it to be a tad bit too acidic so I added a splash of cream and it was just heavenly. I also subbed kale for the green beans (just because I hate them). I really liked that the recipe was so forgiving. Thanks so much for the great recipe justcallmetoni.....
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This is nice, thank you! I love tomato based stews/soups. Going to serve with a dollop of tzatziki on top. I too felt it needed a bit of a boost and added about 6 cloves of garlic, extra oregano, some lemon juice and some salt (broth would have been good too). I also used garbanzo beans in place of great northern, just because that's what I had on hand. This will be a nice weeknight meal with some crusty bread. Thanks again!
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Tweaks
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This is really quite lovely. With a loaf of crusty bread it is a comforting and hearty winter dinner. I did find it to be a tad bit too acidic so I added a splash of cream and it was just heavenly. I also subbed kale for the green beans (just because I hate them). I really liked that the recipe was so forgiving. Thanks so much for the great recipe justcallmetoni.....
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This is nice, thank you! I love tomato based stews/soups. Going to serve with a dollop of tzatziki on top. I too felt it needed a bit of a boost and added about 6 cloves of garlic, extra oregano, some lemon juice and some salt (broth would have been good too). I also used garbanzo beans in place of great northern, just because that's what I had on hand. This will be a nice weeknight meal with some crusty bread. Thanks again!
-
This was an excellent company meal to serve for a vegetarian couple. They loved it. The flavor was fantastic and every bit was gone. I used vegetable stock in place of the water and added a little extra based on the comments here. A salad and a loaf of crusty French bread made for a yummy meal. Very healthy and delicious! Thanks! It's a keeper.
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This was good but I felt it really needed an extra boost for flavor, I added in fresh garlic and increased the oregano, I also added in some dried chili flakes, I also used chicken broth in place of water, it's a great recipe to use up garden zucchini and green beans, for my family I can't see this being a main meal although it's a very filling dish, I served it as a veggie side dish and omitted the feta cheese, we enjoyed this Toni, thanks, Kitten:)
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Fabulous recipe; I made it in only 45 minutes total. I love green bean and tomato combo dishes, and I'm a bit embarrassed to say that this outshines my own posted recipe. I think it was the fresh dill that did it. I used 1 large zucchini, a 10 ounce package of frozen green beans and a 28 ounce can of fire roasted tomatoes. I replaced the water with vegetable broth, and plan to add more next time I make this, if only to leave more juice for a crusty piece of bread to soak up. Thanks Toni!
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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