Italian Vegetarian Stew Recipe

Name: Italian Vegetarian Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small tender zucchini; 2 medium onions; 1 small pkg. mushrooms; 3 large green peppers; 1 large can crushed tomatoes; 1/2 c. oil; 1/2 to 1 lb. fresh green beans or 1 pkg. frozen; salt and pepper to taste; dash of red crushed pepper; 2 red peppers

Servings: persons

4 small tender zucchini
2 medium onions
1 small pkg. mushrooms
3 large green peppers
1 large can crushed tomatoes
1/2 c. oil
1/2 to 1 lb. fresh green beans or 1 pkg. frozen
salt and pepper to taste
dash of red crushed pepper
2 red peppers

1
In large skillet use part of the oil and brown zucchini, onions and mushrooms.
2
Salt and pepper to taste.
3
Set aside in a dish.
4
In the same skillet, add remaining oil, if needed, and fry green and red peppers.
5
While peppers are frying, pour crushed tomatoes in a saucepan.
6
Bring to a boil.
7
Put in green beans and cook until tender (do not overcook beans).
8
Add salt, pepper and red crushed pepper to taste.
9
(Should have a bit of a bite to it.)
10
When beans are al dente, combine all veggies to sauce.
11
Bring to a boil.
12
Take off heat and let set for 5 minutes.
13
Serve over pasta or eat plain with bread.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 small tender zucchini, 2 medium onions, 1 small pkg. mushrooms, 3 large green peppers, and more.

Yes, Italian Vegetarian Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Vegetarian Stew

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