Greek Potato, Zucchini, and Bean Stew

Name: Greek Potato, Zucchini, and Bean Stew
Prep time: 20 min
Cook time: 48 min
Ingredients: 1 1/2 tablespoons extra virgin olive oil; 3 cups onions, chopped; 1 cup potato, peeled and cut into 3/4 inch cubes; 1/2 cup water; 3 1/2 cups zucchini, cut into 1/2 inch thick slices; 2 1/2 cups green beans (cut into 2 or 2 1/2 inch pieces); 2 (28 ounce) cans diced tomatoes, undrained; 1 (15 1/2 ounce) can great northern beans, rinsed and drained; 1/4 cup fresh flat-leaf parsley, chopped; 2 teaspoons fresh dill, chopped; 1/2 teaspoon dried oregano; 1/4 teaspoon fresh ground black pepper; 1/2-3/4 cup reduced-fat feta cheese, crumbled

Greek Potato, Zucchini, and Bean Stew was pinched from <a href="http://greek.food.com/recipe/greek-potato-zucchini-and-bean-stew-142323" target="_blank">greek.food.com.</a>

"As the weather turns chilly, my tastes immediately turn to comforting stews and thick soups. Though I am not a vegetarian, I enjoy having meatless meals a couple of times a week. Saw this one on cooking Light and wanted to post it for future reference. For those on the WW Core program, the stew is Core plus points for the feta garnish...."

INGREDIENTS

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1 1/2 tablespoons extra virgin olive oil

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3 cups onions, chopped

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1 cup potato, peeled and cut into 3/4 inch cubes

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1/2 cup water

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3 1/2 cups zucchini, cut into 1/2 inch thick slices

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2 1/2 cups green beans (cut into 2 or 2 1/2 inch pieces)

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2 (28 ounce) cans diced tomatoes, undrained

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1 (15 1/2 ounce) can great northern beans, rinsed and drained

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1/4 cup fresh flat-leaf parsley, chopped

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2 teaspoons fresh dill, chopped

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1/2 teaspoon dried oregano

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1/4 teaspoon fresh ground black pepper

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1/2-3/4 cup reduced-fat feta cheese, crumbled

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