>Recipes
Italian Vegetable Stew
Makes 8 servings
Time to Prepare: 0:10
Time to Cook: 0:35
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Ingredients
1 med Onions, raw Cooking spray 1 large Peppers, sweet, red, raw 29 oz Tomatoes, red, ripe, canned, whole, regular pack 4 med Potato, flesh and skin, raw 8 oz Kale, raw 2 med Carrots, raw 1 cup Corn, sweet, yellow, canned, whole kernel, drained solids 1 cup Soup, vegetarian vegetable, canned, prepared with equal volume water, commercial 2 tbls Vinegar, Balsamic 1 tsp Spices, oregano, ground 1 tsp Spices, basil, ground 1/2 tsp Spices, marjoram, dried 15 oz Beans, kidney, all types, mature seeds, canned 1 cup Peas, green, frozen, unprepared 1/2 cup Parsley, raw 1 pinch Salt, table 1 pinch Spices, pepper, black 6 tsp Cheese, parmesan, hard Diet
Directions
1. Coat a large saucepan with cooking spray. Over medium heat, saute onion and red pepper until tender, about 5 minutes.
2. Add tomatoes with liquid, potatoes, kale, carrots, corn, stock, vinegar, and herbs. Heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes.
3. Stir in beans and peas. Cook 5 minutes longer. Stir in parsley and season with salt and pepper. Serve stew in bowls sprinkled with Parmesan cheese.
2. Add tomatoes with liquid, potatoes, kale, carrots, corn, stock, vinegar, and herbs. Heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes.
3. Stir in beans and peas. Cook 5 minutes longer. Stir in parsley and season with salt and pepper. Serve stew in bowls sprinkled with Parmesan cheese.
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