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Greek-Style Potato, Zucchini & Bean Stew
Ingredients
- 1 1/2 tbsp extra virgin olive oil
- 3 cups chopped onion
- 1 cup (3/4 inch) cubed peeled baking potato
- 1/2 cup water
- 3 1/2 cups (1/2 inch thick) slices zucchini
- 2 1/2 cups (3 inch) cut green beans (about 1/2 lb)
- 2 28-oz cans diced tomatoes, undrained
- 1 15.5-oz can Great Northern beans, rinsed & drained
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tsp chopped fresh dill
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 3/4 cup crumbled feta cheese
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add onion & saute 5 minutes or until lightly browned. Add potato & 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 & next 3 ingredients (through pepper). Serve with cheese.