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Provencal Vegetable Stew

Date added: January 22, 2008

  • Servings: 4 change
  • Calories per serving: 463
  • Prep time: 20
  • Cook time: 15

Ingredients

  • 4 piece french bread slices, baguette style 1/2
  • 3 tbsp cheese, parmesan & romano, grated
  • 8 ounce-weight eggplant (one small, or two baby)
  • 1 cooking spray, 1/3 sec spray
  • 2 zucchini squash and/or yellow summer squash quartered lengthwise and cut into 1/2
  • 4 garlic cloves minced
  • 1 1/2 cup juice, tomato vegetable, low sod
  • 1 tbsp basil, fresh or 1 tsp. dried, crushed
  • 1 tsp rosemary, fresh or 1/4 tsp. dried, crushed
  • 16 fluid ounce white kidney beans (cannellini) rinsed, drained
  • 1 tomato, large chopped
  • 1/4 tsp spice, pepper, black, ground
  • 1 tbsp vinegar, balsamic

Recipe Method

1. For croûtons, sprinkle bread slices with 1 T. of the cheese. Place bread on a baking sheet and bake in a 400 F. oven for 6 to 8 minutes or until toasted. Set aside.

2. Meanwhile, peel eggplant (if desired). Cut into 3/4" cubes (should be about 2 cups). Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium heat. Add eggplant, zucchini/squash and garlic to pan. Cook and stir about 5 minutes or until vegetables are nearly tender. Add tomato juice, dried basil (if using) and dried rosemary (if using).

3. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Stir in beans. Simmer uncovered for 2 to 3 minutes more or until vegetables are tender. Stir in tomato, fresh basil and rosemary (if using), and pepper. Heat through. Remove from heat; stir in balsamic vinegar.

4. To serve, ladle stew into bowls. Top each serving with a crouton and sprinkle with some of the remaining 2 T. cheese.

Nutritional Facts

Per serving% Daily Value*
Calories 46323%
Fat 5g7%
Cholesterol 6mg2%
Sodium 827mg 34%
Carbohydrates 83g23%

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