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Mediterranean Vegetable Bean Stew
EVERYDAY HEALTHY RECIPES16Ingredients
55Minutes
420Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 eggplant (small/medium, aubergine, cubed)
- 1 zucchini (large, cubed/cut into chunks)
- 1 green bell pepper (red/, roughly chopped)
- 300 grams butternut squash (peeled, cubed)
- 1 onion (finely chopped)
- 4 garlic cloves (finely chopped)
- 400 grams tomatoes
- 400 grams white kidney beans (or other white bean variety)
- 4 dried tomatoes (sun-, in oil, finely chopped)
- 1 bay leaf
- 1 tsp. oregano (each, and thyme)
- 1 1/2 tsp. coarse sea salt (plus pepper to taste)
- 6 Tbsp. white wine
- 5 Tbsp. olive oil (plus 3 more if you are working in batches)
- 2/3 cup hot water (a little less than a cup)
- basil (Serve with freshly chopped)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium660mg28% |
| Potassium1980mg57% |
| Protein19g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber16g64% |
| Sugars9g |
| Vitamin A120% |
| Vitamin C80% |
| Calcium20% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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