Greek Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp Extra Virgin Olive Oil 1 medium (2-1/2" dia) Onions, raw chopped2 cup Zucchini Chopped1 stalk, large (11"-12" long) Celery, raw chopped1 tsp Garlic minced or chopped2 cup Campbell's low sodium chicken or veg broth1.5 cup Del Monte Diced Tomatoes, No Salt Added (one can)0.25 cup Rice Select Arborio Rice (by SLATHYD) 2 cup Beans, navy (one 15.5 oz can)2 cup Spinach, canned (one can).5 tsp Thyme, ground Salt, pepper, and feta cheese for garnish
Heat oil in large a very large saucepan.
Add onion, zucchini, celery and garlic.
Sautee 2 – 3 minutes, then add broth, tomatoes, and rice.
Cover and simmer 15 minutes.
Add water if it becomes dry.
Add beans, spinach, and thyme.
Cook until beans are warm and spinach is wilted.
Serve hot with garnish.
(Salt, pepper, and feta cheese for garnish)
Serving Size: 4 one cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MYUTMOST4HIM.
Add onion, zucchini, celery and garlic.
Sautee 2 – 3 minutes, then add broth, tomatoes, and rice.
Cover and simmer 15 minutes.
Add water if it becomes dry.
Add beans, spinach, and thyme.
Cook until beans are warm and spinach is wilted.
Serve hot with garnish.
(Salt, pepper, and feta cheese for garnish)
Serving Size: 4 one cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MYUTMOST4HIM.
Nutritional Info Amount Per Serving
- Calories: 249.2
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 392.4 mg
- Total Carbs: 46.8 g
- Dietary Fiber: 15.2 g
- Protein: 14.5 g
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