Italian Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Italian Vegetable Stew calories by ingredient


Introduction

Large crowd sized vegetarian vegetable stew. Use vegetable broth instead of chicken broth to make vegan. Large crowd sized vegetarian vegetable stew. Use vegetable broth instead of chicken broth to make vegan.
Number of Servings: 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

Tips

I use fresh green beans and added fresh kale at the end
Fresh herbs are a nice addition too.


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.