ITALIAN VEGETABLE STEW

Italian Vegetable Stew image

Provided by Katzen

Categories Stew

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 1/2 lbs zucchini or 1 1/2 lbs vegetable marrows, chopped
1 red pepper, chopped
1 green pepper, chopped
6 small potatoes, chopped
9 plum tomatoes, chopped
2 tablespoons extra virgin olive oil
1 large onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 bay leaf
1/2 teaspoon hot pepper flakes
1 cup vegetable broth or 1 cup water
1/4 cup basil, fresh or 2 tablespoons basil, dried
1 (16 ounce) can chickpeas
1 teaspoon salt
1/4 teaspoon pepper

Steps:

In dutch oven or large pot, heat oil over med-high heat; saute onion, garlic, celery and bay leaf until softened, about 3 minutes.
Add vegetable marrow or zucchini, green and red peppers, and hot pepper flakes; cook until vegetables begin to soften, about 3 minutes. (Add basil in at this step if using dried.).
Add stock or water; cover and bring to a boil. Add potatoes & tomatoes, reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes. Add drained chick peas. Stir in salt and pepper and fresh basil (if using fresh.) Discard bay leaf.

Nutrition Facts : Calories 320, Fat 6.1, SaturatedFat 0.9, Sodium 652.8, Carbohydrate 59.9, Fiber 10.8, Sugar 8.4, Protein 10.2