Contributed By: glor
glor
Italian-styled country vegetable stew filled with surprises.
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Soups & Stews
Ingredients
2 tbsp. Olive oil
1 cup Sliced onion
1 cup Thin sliced carrots
1 cup Sliced shitake mushrooms
5 tablespoons Pesto, divided
1/2 cup Frozen peas
1 Small zucchini, peeled into strips
1 (15 oz. ) can cannelloni white kidney beans, drained
1 (14 1/2 oz.) can fat free vegetable or chicken broth
1 (14 1/2 oz.) can stewed tomatoes
1/4 teaspoon Black pepper or to taste
1/4 cup Grated Parmesan cheese
1/2 cup Chopped cilantro
6 slices Italian bread
6 tablespoons Hot Peppered Monterey Jack Cheese
Preparation
1. Place oil in 4 quart soup pot; lightly saute onion, carrots, and mushrooms about 5 minutes.
2. Add 2 tablespoons pesto, peas, and zucchini; toss about 1 minute to coat.
3. Add beans, broth, tomatoes, and pepper; bring to a boil; cover, reduce heat to low; cook about 10 minutes or until vegetables are tender.
4. Stir in Parmesan cheese and cilantro.
5. Spread remaining pesto over bread slices; top with Monterey Jack cheese.
6. Place bread slice in each soup bowl, cheese side up; spoon hot vegetable stew over bread slices.
Yield: 6 servings
Cook's Notes
Your favorite vegetables can be substituted. This dish is so attractive to serve and is bursting with "good-for-you" ingredients. Easy to make for an after-work supper.
Nutrition Information
Calories: 369
;
Total Fat: 14 g
;
Saturated Fat: 4 g
;
Polyunsaturated Fat: 2 g
;
Carbohydrates: 47 g
;
Protein: 16 g
;
Vitamin A: 759 RE
;
Vitamin C: 20 mg
;
Calcium: 207 mg
;
Sodium: 922 mg
;
Iron: 4 mg
;
Fiber: 11 g