Italian Vegetable Stew

Name: Italian Vegetable Stew Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 3 T olive oil; 3 cups chopped onion; 3 cups shopped green peppers; 8 cloves garlic minced; 3 cups thinly sliced zucchini; 3 t dried italian seasoning; 1/2 t crushed red pepper; 3 (14.5 oz) can diced tomatoes undrained; 3 (10.5) can low salt chicken broth or veg broth; 2 (8 oz) package sliced mushrooms; 3 (8 oz) can no salt added tomato sauce; 3 (16 oz) can kidney beans drained and rinsed; 3 (14.4) oz can italian green beans; 1/2 cup chopped fresh parsley; shredded parmesan cheese

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 1

Ingredients

3 T olive oil3 cups chopped onion3 cups shopped green peppers8 cloves garlic minced3 cups thinly sliced zucchini3 t dried italian seasoning1/2 t crushed red pepper3 (14.5 oz) can diced tomatoes undrained3 (10.5) can low salt chicken broth or veg broth2 (8 oz) package sliced mushrooms3 (8 oz) can no salt added tomato sauce3 (16 oz) can kidney beans, drained and rinsed3 (14.4) oz can italian green beans1/2 cup chopped fresh parsleyshredded parmesan cheese

Directions

heat oil in large dutch oven over med heat. Add onion, pepper and garlic. Saute 5 min or til tender. Add zucchini and next 6 ingredients, (zucchini through tomato sauce) Bring to a boil. Cover, reduce heat and simmer 30 min. Add kidney beans, green beans and parsley. Simmer uncovered 5 minutes or til heated through. Ladle into bowls and sprinkle with cheese.

Serving Size: 30 - 1 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user KJFSPINKS.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 2,508.5
Total Fat: 39.0 g
Cholesterol: 15.0 mg
Sodium: 12,019.9 mg
Total Carbs: 444.1 g
Dietary Fiber: 142.4 g
Protein: 126.2 g

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