Greek Potato, Zucchini, And Bean Stew

Total Time: 1 hr 8 mins Preparation Time: 20 mins Cook Time: 48 mins

Ingredients

• Servings: 4
• 1 1/2 tablespoons extra virgin olive oil
• 3 cups onions, chopped
• 1 cup potato, peeled and cut into 3/4 inch cubes
• 1/2 cup water
• 3 1/2 cups zucchini, cut into 1/2 inch thick slices
• 2 1/2 cups green beans (cut into 2 or 2 1/2 inch pieces)
• 2 (28 ounce) cans diced tomatoes, undrained
• 1 (15 1/2 ounce) can great northern beans, rinsed and drained
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 teaspoons fresh dill, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon fresh ground black pepper
• 1/2-3/4 cup reduced-fat feta cheese, crumbled

Recipe

• 1 heat olive oil in a dutch oven over medium-high heat. add onion and sauté 5 minutes or until onions are lightly browned.
• 2 add potato and water, bring to a boil. cover, reduce heat, and cook 5 minutes.
• 3 stir in zucchini, green beans, tomatoes and beans. cover and cook 35 minutes or until vegetables are tender.
• 4 stir in parsley, dill, oregano, and pepper.
• 5 ladle into bowls and garnish with cheese.