Mediterranean Vegetable-Bean Stew
- 1/3 cup KRAFT Greek Vinaigrette Dressing
- 1 large onion, chopped
- 4 cloves garlic, thinly sliced
- 2 cans (14.5 oz. each) fire-roasted diced tomatoes, undrained
- 1 Tbsp. lemon zest
- 1 zucchini, cut lengthwise in half, then sliced crosswise
- 1 can (15 oz.) cannellini beans, rinsed
- 1 pkg. (6 oz.) baby spinach leaves
- 3 cups hot cooked whole wheat couscous
- 2 Tbsp. KRAFT Natural Feta Cheese Crumbles
- 1/4 cup chopped fresh parsley
- Heat dressing in Dutch oven on medium heat.
- Add onions and garlic; cook and stir 5 min.
- or until onions are crisp-tender.
- Add tomatoes and zest; stir.
- Bring to boil; simmer on medium-low heat 20 min.
- or until slightly thickened, stirring occasionally.
- Add zucchini and beans; cover.
- Cook 5 min.
- Stir in spinach.
- Serve stew over couscous; top with cheese and parsley.
vinaigrette, onion, garlic, tomatoes, lemon zest, zucchini, cannellini beans, baby spinach leaves, couscous, crumbles, parsley
Taken from www.kraftrecipes.com/recipes/mediterranean-vegetable-bean-stew-179773.aspx (may not work)