Vegetarian

Medditerranian Vegetable Stew is for Dinner.

Medditerranian Vegetable Stew takes 30 minutes to prepare.

Medditerranian Vegetable Stew takes 45 minutes to cook.

Medditerranian Vegetable Stew makes 8 servings.

The ingredients for Medditerranian Vegetable Stew are:

Veggies ... fresh
Zucchini - 3, 6"
Summer Squash 3 yellow and 3 green scallop (patty pan) and 3 small crookneck
Carrots - 1c
Garlic - 3 cloves
Onion - 1 med (= to 1c chopped)
Extra Virgin Olive oil - 2 Tblsp
Green Beans - 1 pound (= to 3c snapped)

1 large can crushed tomatoes
Large white beans (Canollini) 1c dry 3c cooked

1 generous pinch of saffron (approx .75 tsp)

Here is how you make Medditerranian Vegetable Stew:

Prep all the veggies cut the squashes in 1" chunks, the carrots and onion 1/2" dice, slice the garlic clovessnap the beans into 1" lengthsSimmer the white beans until tender.Saute the onion and carrot in the olive oil in a 1 gal heavy pot on med heat until the onion is transparent about 5 min, lower the heat add the garlic, stir and add the squash and green beans. Pour the canned tomatoes over the whole.Bring to simmer, add the white beans and saffron.Simmer on low until green beans and squash are tender.Garnish with kosher salt, fresh ground black pepper and extra virgin olive oilNumber of Servings: 8Recipe submitted by SparkPeople user GAILNTHENSOME.

The nutritional information for Medditerranian Vegetable Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 204.2

• Total Fat: 9.2 g
• Cholesterol: 0.0 mg
• Sodium: 422.0 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 6.7 g
• Protein: 9.7 g

The dietary needs meet for Medditerranian Vegetable Stew is Vegan