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Provencal Bean and Vegetable Stew
Source: dLife

A warm and nourishing stew filled with white beans, fresh herbs and vegetables.

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 212.9
Total Carbs 34.5 g
Dietary Fiber 7.9 g
Sugars 7.3 g
Total Fat 3.1 g
Saturated Fat 0.2 g
Unsaturated Fat 0.3 g
Potassium 559.4 mg
Protein 5.9 g
Sodium 298.8 mg
Dietary Exchanges
1/2 Fat , 3 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tsp  olive oil
2 1/2 cup  chopped leeks
4 each  large garlic cloves
2 tsp  fennel seed, ground
0 1/2 tsp  salt
2 each  medium potatoes
28 oz  canned unsalted diced tomatoes
0 1/2 cup  white wine
1 1/2 cup  chopped carrots
15 oz  canned great northern beans, unsalted
2 tbsp  fresh tarragon
3 tbsp  chopped parsley
  1. In a soup pot, warm the olive oil. Add the leeks, garlic, fennel, and salt and saute for 10 minutes on medium-low heat, stirring occasionally.
  2. Add the potatoes, tomatoes, and wine, cover the pot, and simmer for 10 minutes, stirring a few times.
  3. Add the carrots, cover, and gently simmer, until the vegetables are tender. (The cooking time will vary depending on how small you have cut your vegetables.)
  4. Add the beans, tarragon, and parsley and stir gently for 2 or 3 minutes until the stew is thoroughly heated.

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