Packed with vitamins, this hearty stew makes a perfect dinner on a chilly winter evening.
Ingredients
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 2 zucchini cut into bite-sized chunks
- 3 garlic cloves, finely sliced
- 14 oz (400 g) can borlotti beans, drained and rinsed
- 3 fresh tomatoes, diced
- 1 tsp paprika
- 1 tsp dried oregano
- sea salt and freshly ground black pepper
- hot chili oil, to serve (optional)
- crusty bread, to serve
How to Make It
- Heat the oil in a deep-sided frying pan, add the onion, and cook over medium heat for 3 minutes. Add the zucchini and cook for another 5 minutes, stirring frequently.
- Add the garlic and beans, cook for 1 minute, then stir in the tomatoes, paprika, and oregano. Cook for 10 minutes, stirring occasionally, then season with salt and pepper. Drizzle with chili oil, if desired, and serve with crusty bread.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 168 kcal Calories from Fat: 81 kcal |
|
% Daily Value*
|
| Total Fat 9 g 26% |
Saturated Fat 1.5 g 8% |
Trans Fat 0.0 g |
carbohydrates 15 g 12% |
Dietary Fiber 7 g 18% |
Sugars 5.5 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |