Mediterranean Vegetable Bean Stew Recipes

MEDITERRANEAN VEGETABLE-BEAN STEW

Mediterranean Vegetable-Bean Stew image

Get out the Dutch oven and prepare to make a Mediterranean Vegetable-Bean Stew that will win you worldwide fame. (Or at least a round of applause at home.)

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings, 1 cup each

Number Of Ingredients 11

Ingredients

1/3 cup KRAFT Greek Vinaigrette Dressing
1 large onion, chopped
4 cloves garlic, thinly sliced
2 cans (14.5 oz. each) fire-roasted diced tomatoes, undrained
1 Tbsp. lemon zest
1 zucchini, cut lengthwise in half, then sliced crosswise
1 can (15 oz.) cannellini beans, rinsed
1 pkg. (6 oz.) baby spinach leaves
3 cups hot cooked whole wheat couscous
2 Tbsp. KRAFT Natural Feta Cheese Crumbles
1/4 cup chopped fresh parsley

Steps:

Heat dressing in Dutch oven on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
Add tomatoes and zest; stir. Bring to boil; simmer on medium-low heat 20 min. or until slightly thickened, stirring occasionally. Add zucchini and beans; cover. Cook 5 min. Stir in spinach.
Serve stew over couscous; top with cheese and parsley.

Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 9 g

MEDITERRANEAN VEGETABLE STEW WITH BEANS

Mediterranean Vegetable Stew with Beans image

This hearty, delicious Mediterranean Vegetable Stew with Beans, loosely based on ratatouille makes a fantastic vegetarian/vegan meal.

Provided by Monika Dabrowski

Categories Dinner Main

Time 45m

Number Of Ingredients 16

Ingredients

1 medium eggplant (cubed)
1 medium zucchini (cubed/cut into chunks)
1 red bell pepper (roughly chopped)
10.58 ounces butternut squash (peeled, cubed)
1 onion (finely chopped)
4 garlic cloves (finely chopped)
1x14.11oz can tomatoes
1x14.11oz can white kidney beans (or another white bean variety, including the water)
4 sun dried tomatoes (in oil, finely chopped)
3 tablespoons tomato puree
1 bay leaf
1 teaspoon each oregano and thyme
5 tablespoons white wine
3 tablespoons olive oil
⅘ cup vegetable stock (hot)
⅔ teaspoon coarse sea salt (plus pepper to taste)

Steps:

In a large pot heat up 3 tablespoons of the oil, add the garlic, onion and bay leaf and fry slowly for 3 minutes until softened. Add the wine, stir and cook for another minute. Add the eggplant and squash and cook for 5 minutes stirring often.
Add the beans (along with the water from the can), tomatoes, sun-dried tomatoes, tomato puree, herbs, stock and a little seasoning, stir, cover and simmer for 15 minutes.
Stir in the zucchini and pepper, cover and continue simmering for 15-20 more minutes or until all the vegetables are cooked through. Remove from the heat, adjust the seasoning as necessary and serve.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 38 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Sodium 556 mg, Fiber 10 g, Sugar 11 g, Calories 253 kcal

MEDITERRANEAN VEGETABLE STEW

Mediterranean Vegetable Stew image

A Mediterranean diet has been shown to relieve arthritis pain. Serve over polenta, rice or pasta.

Provided by USA WEEKEND columnist Jean Carper

Categories Soups, Stews and Chili Recipes Stews

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, divided
1 cup chopped red onion
2 cups coarsely chopped green pepper
2 large garlic cloves, crushed
1 cup sliced mushrooms
1 small eggplant, unpeeled, cut in 1- to 2-inch chunks
1 (28 ounce) can crushed tomatoes
½ cup kalamata olives, pitted and sliced
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon chopped fresh rosemary
1 cup coarsely chopped parsley

Steps:

In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 33.4 g, Fat 8.8 g, Fiber 7.9 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 504.9 mg, Sugar 4.5 g

MEDITERRANEAN STEW WITH NAVY BEANS

Mediterranean Stew with Navy Beans image

Fresh sage and rosemary add Mediterranean flavor to this hearty stew made with navy beans, tomato, and red bell pepper.

Provided by Alice Waugh

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
1 large tomato, chopped
1 medium red bell pepper, chopped
3 cloves garlic, coarsely chopped
4 leaves fresh sage
1 sprig fresh rosemary
¼ teaspoon red pepper flakes, or more to taste
salt and freshly ground black pepper to taste
3 (16 ounce) cans navy beans, rinsed and drained
1 bay leaf
3 cups water, or as needed to cover
2 tablespoons finely chopped fresh chives, or to taste

Steps:

Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
Sprinkle with chives and serve.

Nutrition Facts : Calories 338.5 calories, Carbohydrate 51.2 g, Fat 7.9 g, Fiber 12.8 g, Protein 17.9 g, SaturatedFat 1.2 g, Sodium 1023.2 mg, Sugar 3.1 g

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