Italian Mixed Vegetable Stew

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• One 10-ounce package frozen cut green beans
• One 28-ounce can salt-free diced tomatoes, undrained
• 1/4 cup dry red wine
• 1 teaspoon Italian herb seasoning
• 1/2 teaspoon dried basil
• 2 cups water
• 3 heaping cups cauliflower, cut into bite-sized pieces
• 1 medium zucchini, quartered lengthwise and sliced
• 1 pound frozen gnocchi, thawed
• Salt and freshly ground pepper to taste
• 1/4 cup chopped fresh parsley, or more to taste

1. Heat the oil in a soup pot.
2. Add the onion and saute over medium-low heat until translucent.
3. Add the garlic and continue to saute until both are golden.
4. Add the potatoes, green beans, tomatoes, wine, seasoning, and basil.
5. Stir in the water.
6. Bring to a rapid simmer.
7. Lower the heat, cover, and simmer gently until the vegetables are just tender, about 15 minutes.
8. Add the cauliflower and zucchini and cook for another 10 to 15 minutes, or until all the vegetables are done but not overcooked.
9. Meanwhile, cook the gnocchi separately in a large pot according to package directions.
10. Most prepared gnocchi cook in about 10 minutes.
11. When done, drain and gently stir into the stew.
12. Season with salt and pepper and stir in half of the parsley.
13. The stew should have a thick, moist base, but not be too liquidy.
14. Add a bit more water if needed.
15. Serve at once.
16. Top each serving with a sprinkling of the remaining parsley.
17. Per serving:
18. Calories: 210
19. Total fat: 8g
20. Protein: 6g
21. Fiber: 6g
22. Carbohydrate: 31g
23. Cholesterol: 0mg
24. Sodium: 88mg

extravirgin olive oil, onion, garlic, potatoes, salt, red wine, italian herb seasoning, basil, water, cauliflower, zucchini, frozen gnocchi, salt, fresh parsley

Taken from www.epicurious.com/recipes/food/views/italian-mixed-vegetable-stew-378908 (may not work)