Nutrition Facts| Serving Size | ¼ of recipe | | Calories | 270 | | Total Fat | 10 g | | Saturated Fat | 3.5 g | | Sodium | 860 mg | | Total Carbohydrate | 40 g | | Dietary Fiber | 5 g | | Protein | 9 g |
Servings and TimesTip:
Freeze or refrigerate leftovers.
Ingredients and Preparation| Ingredients | Measures |
|---|
| Olive oil | 1 ½ tablespoons | | Small yellow onion, chopped | 1 | | Green beans, trimmed | 1 cup | | Cayenne pepper (optional) | Up to ¼ teaspoon | | Small zucchini, sliced | 1 | | Yukon gold potatoes, cut into 1-inch cubes | 2 | | Flat-leaf parsley, chopped | ½ cup | | Diced tomatoes, undrained | 28-ounce can | | Salt | ½ teaspoon | | Freshly ground pepper to taste | | Feta cheese crumbles | ½ cup |
Directions - Heat oil in a Dutch oven or large pot over medium-high heat. Add onion and sauté 3-4 minutes, until tender. Add green beans and cayenne pepper, and sauté about 3 minutes until onion is translucent.
- Stir in zucchini, potatoes, parsley, and tomatoes, and bring to a boil. Reduce heat, cover, and simmer about 60-70 minutes, stirring occasionally, until potatoes are tender.
- Season with salt and pepper, remove from heat, sprinkle each bowl with 2 tablespoons feta cheese, and serve.
Exchanges
3 vegetables; 1 starch; 1 fat; 1 medium fat meat substitute Side Suggestions: Crusty Bread |