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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Italian Vegetable Stew

Source: dLife

A warm and satisfying vegetarian meal.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	246.5

Total Carbs	50.3 g

Dietary Fiber	12.9 g

Sugars	14.3 g

Total Fat	3.6 g

Saturated Fat	0.4 g

Unsaturated Fat	0.5 g

Potassium	1416.1 mg

Protein	7.0 g

Sodium	204.4 mg

Dietary Exchanges 3.6 Fat, 4.9 Vegetables, 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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Servings

Ingredients

2.0
2 each medium garlic cloves 2.0
2 each medium onions 0.25
0 1/4 tsp salt 2.0
2 tsp olive oil 1.0
1 each whole eggplant 3.0
3 each small potatoes 1.0
1 each fennel bulb 1.0
1 each large red bell peppers 1.0
1 each medium zucchini 3.0
3 each fresh tomatoes 0.25
0 1/4 cup fresh basil 1.0
1 pinch salt and pepper

Directions

In a soup pot on low heat, saute the garlic, onions, and salt in the oil for 5 to 7 minutes, stirring frequently, until the onions are translucent.
Chop and add to the pot in the following order the eggplant, potatoes, fennel, bell pepper, zucchini, and tomatoes. If using dried basil, sprinkle it into the pot now.
Increase the heat slightly. Simmer for about 40 minutes or until the vegetables are tender. Stir in the fresh basil, if using, and add salt and pepper to taste.