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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Bertolli Classico Olive Oil
- 1 1/2 lb. meat cut (veal stew, into 1-inch pieces)
- 1 onion (medium, chopped)
- 2 carrots (medium, halved lengthwise and sliced)
- 1 green bell pepper (small, chopped)
- 1 zucchini (medium, quartered and sliced)
- 2 cloves garlic (finely chopped)
- 1 potatoes
- 1 cup chick peas (canned, or garbanzo beans, rinsed and drained)
- 1 jar bertolli vineyard premium collections marinara with burgundy wine sauce
- 1/2 cup chicken broth
- 1 tsp. loosely packed fresh basil leaves
- 8 oz. orzo pasta (cooked and drained)
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Directions
- Heat Olive Oil in 5-quart saucepot or Dutch oven over medium-high heat and brown veal. Season, if desired, with salt and ground black pepper. Remove veal from skillet with slotted spoon and set aside.
- Cook onion, carrots, green pepper, zucchini and garlic, in same saucepot stirring occasionally, 2 minutes or until vegetables are tender. Add potato, chick peas, Sauce, broth and basil. Bring to a boil over high heat. Reduce heat to low, then return veal to saucepot. Simmer covered, stirring occasionally, 2 hours or until veal is tender. Serve over hot orzo.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium190mg8% |
| Potassium760mg22% |
| Protein13g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber8g32% |
| Sugars5g |
| Vitamin A110% |
| Vitamin C80% |
| Calcium6% |
| Iron20% |
* 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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