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

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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