Greek Potato Zucchini and Bean Stew
Experience the heartwarming flavors of the Mediterranean with this Greek Potato Zucchini and Bean Stew—a nourishing one-pot delight perfect for cozy dinners. Bursting with rustic ingredients like golden potatoes, tender zucchini, creamy cannellini beans, and fragrant herbs such as oregano and thyme, this stew is simmered to perfection in a rich tomato and vegetable broth. A hint of ground cinnamon adds a unique depth of flavor, making it a standout dish that’s both comforting and satisfying. Ready in under an hour, this vegan-friendly recipe is ideal for meal prep or weeknight meals. Serve it with a garnish of fresh parsley and a squeeze of lemon for a bright, zesty finish that brings all the flavors together. Whether you're embracing plant-based eating or just looking for a hearty, healthy stew, this Greek-inspired dish is sure to impress!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 4 medium, peeled and diced golden potatoes
- 3 medium, sliced into rounds zucchini
- 1 15-ounce can canned diced tomatoes
- 3 cups vegetable broth
- 1.5 cups cooked cannellini beans
- 1 teaspoon dried oregano
- 0.5 teaspoons dried thyme
- 0.25 teaspoons ground cinnamon
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
- 4 optional, for serving lemon wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes and sliced zucchini to the pot. Stir well to coat them in the oil and aromatics.
Pour in the canned diced tomatoes and vegetable broth. Stir to combine.
Add the cannellini beans, dried oregano, thyme, ground cinnamon, salt, and black pepper. Mix everything thoroughly.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 35-40 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened slightly.
Taste and adjust the seasoning with more salt or pepper if needed.
Serve the stew hot, garnished with chopped parsley and a squeeze of lemon juice if desired.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 10243 mg | 445% | |
| Total Carbohydrate | 326.8 g | 119% | |
| Dietary Fiber | 61.6 g | 220% | |
| Total Sugars | 76.6 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 7915 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
