Yield
6 servings (serving size: 2 cups stew and 2 tablespoons cheese)

Add crusty bread and a Greek-style salad of lettuce, tomatoes, red onions, peppers, cured olives, and feta.

How to Make It

Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add potato and water; bring to a boil. Cover, reduce heat, and cook 5 minutes. Stir in zucchini and the next 3 ingredients (through Great Northern beans). Cover and cook 35 minutes or until vegetables are tender. Stir in parsley and next 3 ingredients (through pepper). Serve with cheese.

Ratings & Reviews

GidgetJax's Review

GidgetJax
July 16, 2013
Was looking for a low cal way to use up some fresh veggies, this fit the bill perfectly. I was pleasantly surprised at how tasty this simple stew was :-) I used fresh tomatoes (because I had them), and chicken stock instead of water to add flavor. I didn't have fresh dill so used dried, this is one of those recipes I don't think it made a big difference. Made a little "Greek" quiche of ham, spinach, and feta to go with it; perfect little summer weekday evening meal! Hubby would have liked a little pasta in it, if you are not watching carbs. I gave 4 stars not for "being worthy of a special occasion", but rather for the combo of flavor and healthy it combined.