Ahhhh - warmth.

It's fall - winter is coming too fast for me. I spent 4 years in Florida, and I did not move back up north because I missed the cold. Believe me. But, since I'm here, I have to deal.

The best way to deal is a warm meal at the end of the day. And nothing is more soothing than a vegetable soup (and maybe a nice muffin on the side). This weekend's recipe is a repeat. Not a well-loved recipe - just something simple & filling.


* Exported from MasterCook *

Italian Vegetable Stew

Recipe By :
Serving Size : 6 Preparation Time :0:12
Categories : April '97 International
Soups/Stews/Chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
4 garlic cloves -- minced
1 cup thinly sliced zucchini
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
1 (14.5-ounce) can diced tomatoes -- undrained
1 (10 1/2-ounce) can low-salt chicken broth
1 (8-ounce) package presliced mushrooms
1 (8-ounce) can no-salt-added tomato sauce
1 (16-ounce) can kidney beans -- drained
1 (14.5-ounce) can Italian-cut green beans -- drained
1/4 cup chopped fresh parsley
3/4 cup (3 ounces) preshredded part-skim Mozzarella cheese
Fresh thyme sprigs (optional) -- fresh thyme springs

Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Add zucchini and next 6 ingredients (zucchini through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add kidney beans, green beans, and parsley; simmer, uncovered, 5 minutes or until thoroughly heated. Ladle into 6 bowls; sprinkle with cheese. Garnish with fresh thyme, if desired.

Serving Size: 1 1/3 cups stew and 2 tablespoons cheese

Description:
"Reach for canned beans when you need an easy, nutritious, meatless main dish."
Cuisine:
"Italian"
Source:
"Cooking Light, April 1997, p.190"
Copyright:
"© Cooking Light"
T(Cooking Time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 182 Calories; 3g Fat (15.5% calories from fat); 14g Protein; 28g Carbohydrate; 9g Dietary Fiber; 3mg Cholesterol; 672mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 Vegetable; 1/2 Fat.

Serving Ideas : Serve with store-bought breadsticks and a tossed green salad.

NOTES : 3 points

Nutr. Assoc. : 0 0 0 0 26099 0 3002 2470 0 4977 26429 26001 673 0 25072 3413