Giambatta (Vegetable Stew)
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 144.8
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 963.8 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 6.6 g
- Protein: 5.3 g
View full nutritional breakdown of Giambatta (Vegetable Stew) calories by ingredient
Introduction
Comfort food at its best - YUM YUM YUM!! My whole family eats this up. It's delightfully simple & amazingly delicious. Each serving packs 4 grams of fiber & under 150 calories. Comfort food at its best - YUM YUM YUM!! My whole family eats this up. It's delightfully simple & amazingly delicious. Each serving packs 4 grams of fiber & under 150 calories.Number of Servings: 10
Ingredients
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2 medium zucchini, cut into bite size pieces
1 yellow squash, cut into bite size pieces
2 medium Russett Potatoes, cut into bite size pieces
1 turnip, cut into bite sized pieces
2 baseball size onions, diced
3 cloves of garlic, smashed
1 can of kidney beans, drained and rinsed
1 large can of fire-roasted tomatoes (or 2 small cans)
1 can of vegetable broth (or chicken broth)
1 bay leaf
2 T olive oil
Salt & pepper to taste
Directions
Coat bottom of large pot with Olive oil. Add onions, let simmer on High for 1 minute.
Add garlic, let simmer for 2 more minutes,
Add potato & turnip, simmer for 3 minutes,
Add squash, zucchini. simmer for 2 minutes.
Then add red pepper & bay leaf.
Cover Pot & turn down to Med High.
Let simmer with lid on pot for 10 minutes.
Take bay leaf out & add fire roasted tomatoes and veggie broth.
Bring to boil. Soup is ready when reaches boiling point. For thicker stew let simmer on low an additional 10 minutes.
You may salt & pepper between each addition of vegetable with a sprinkling of each, or add salt & pepper to taste at end.
A 1 cup serving has under 150 calories!!!!
Add green onions for even more great flavor.
Great served with toasted whole wheat baquette slices
Number of Servings: 10
Recipe submitted by SparkPeople user NEP2NFLY.
Add garlic, let simmer for 2 more minutes,
Add potato & turnip, simmer for 3 minutes,
Add squash, zucchini. simmer for 2 minutes.
Then add red pepper & bay leaf.
Cover Pot & turn down to Med High.
Let simmer with lid on pot for 10 minutes.
Take bay leaf out & add fire roasted tomatoes and veggie broth.
Bring to boil. Soup is ready when reaches boiling point. For thicker stew let simmer on low an additional 10 minutes.
You may salt & pepper between each addition of vegetable with a sprinkling of each, or add salt & pepper to taste at end.
A 1 cup serving has under 150 calories!!!!
Add green onions for even more great flavor.
Great served with toasted whole wheat baquette slices
Number of Servings: 10
Recipe submitted by SparkPeople user NEP2NFLY.
Member Ratings For This Recipe
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MNABOY
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1CRAZYDOG
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MELISSABB
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