Greek · Dinner
Green Bean Stew with Tomatoes (Low-Chol)
A rustic Greek vegetable stew of green beans braised slowly with tomatoes, onion, garlic and olive oil until tender and the sauce reduces into a thick, herbed base. Served warm with crusty bread, this plant-based version carries no cholesterol and minimal saturated fat while keeping traditional flavour.
$3
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
312Calories
8.1gProtein
9.8gFat
52.4gCarbs
13.9gSugar
11.8gFiber
612mgSodium
0mgChol
1.6gSat Fat
1380mgPotassium
135mgCalcium
3.6mgIron
0mcgVitamin B12
38mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Trim and halve green beans, peel and dice potato, thinly slice onion, and mince garlic.
2
Sweat
Warm olive oil in a medium saucepan over medium heat. Sweat onion and garlic for 3 minutes until soft.
3
Simmer
Stir in tomatoes, tomato paste, stock, potato, green beans, oregano, salt and pepper. Simmer over low heat for 30 minutes until beans are tender.
4
Plate
Stir in parsley until it wilts. Spoon stew into a bowl and serve warm with bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g500g green beans
- 200g200g canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 200g200g potato
- 2 tbsp2 tbsp olive oil
- 120ml120ml vegetable stock
- 2 tsp2 tsp tomato paste
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
- 56g56g crusty bread, to serve
