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Italian Greens, Beans, and Vegetable Stew
Ingredients
-
1/2
pound mixed kale or chard, cleaned, stems removed, and chopped (5 cups)
-
2
medium zucchini, coarsely chopped (2-1/2 cups)
-
1
large carrot, peeled and sliced (1 cup)
-
1
stalk celery, sliced (1/2 cup)
-
1
medium onion, chopped (1/2 cup)
-
3
cloves garlic, minced
-
2
14 1/2 ounce cans vegetable or chicken broth
-
1
- 2
teaspoons dried Italian seasoning, crushed
-
1
15 ounce can cannellini beans or small white beans, drained and rinsed
-
1
14 1/2 ounce can diced tomatoes
-
1/4
teaspoon pepper
-
Shaved Parmesan cheese (optional)
Directions
1. Combine greens, zucchini, carrot, celery, onion, garlic, broth, and seasoning in a Dutch oven. Bring to boiling. Reduce heat; cover, and simmer 10 to 12 minutes or until vegetables are tender.
2. Add beans and undrained tomatoes. Cook 5 minutes more or until heated through. Top each serving with cheese, if desired. Makes 8 side-dish servings.
Nutrition Facts
(Italian Greens, Beans, and Vegetable Stew)
- Servings Per Recipe 8,
- Calories 65,
- Protein (gm) 5,
- Carbohydrate (gm) 16,
- Fat, total (gm) 1,
- Dietary Fiber, total (gm) 5,
- Vitamin A (RE) 649,
- Vitamin C (mg) 12,
- Sodium (mg) 752,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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