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Italian Vegetable Stew
Source: dLife

A warm and satisfying vegetarian meal.

Prep Time: 25 minutes
Cook Time: 45 minutes
Difficulty: Easy

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
1/2 Fat , 5 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 each  medium garlic cloves
2 each  medium onions
0 1/4 tsp  salt
2 tsp  olive oil
1 each  whole eggplant
3 each  small potatoes
1 each  fennel bulb
1 each  large red bell peppers
1 each  medium zucchini
3 each  fresh tomatoes
0 1/4 cup  fresh basil
1 pinch  salt and pepper
  1. 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.
  2. 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.
  3. 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.

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