Greek Stew
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Greek Stew calories by ingredient
Introduction
I got this from the newspaper one day. My family loves it and it freezes well so I usually double the receipe. I got this from the newspaper one day. My family loves it and it freezes well so I usually double the receipe.Number of Servings: 4
Ingredients
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1 tsp Extra Virgin Olive Oil
1 medium (2-1/2" dia) Onions, raw chopped
2 cup Zucchini Chopped
1 stalk, large (11"-12" long) Celery, raw chopped
1 tsp Garlic minced or chopped
2 cup Campbell's low sodium chicken or veg broth
1.5 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
Directions
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.