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Mediterranean Vegetable Stew
Source: dLife

Cannellini beans and garlicky sauteed vegetables in an herbed tomato wine sauce makes for a dense and robust stew.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 295.3
Total Carbs 43.9 g
Dietary Fiber 11.6 g
Sugars 15.2 g
Total Fat 5.1 g
Saturated Fat 0.6 g
Unsaturated Fat 1.0 g
Potassium 1056.5 mg
Protein 10.1 g
Sodium 247.0 mg
Dietary Exchanges
1 Fat , 5 1/2 Vegetables , 1 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 cup  fresh chopped onion
4 each  medium garlic cloves
1 tbsp  olive oil
1 each  large red bell peppers
1 each  large green bell peppers
2 cup  fresh asparagus
1 cup  red wine
3 cup  chopped zucchini
32 oz  whole canned unsalted tomatoes
0.3333 cup  fresh basil
2 tsp  fresh oregano
1 1/2 cup  canned cannellini beans
1 pinch  fresh basil
  1. Combine the onions, garlic, and oil in a saute pan. Saute on medium heat for 5 to 7 minutes, until the onions soften. Add the peppers, asparagus, and wine and simmer for 5 minutes.
  2. Stir in the squash or zucchini, tomatoes, basil, oregano, and beans. Cover and return to a simmer for 10 minutes, until all of the vegetables are tender. Serve garnished with basil.

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