Greek Style Cannellini and Vegetables
Embrace the vibrant flavors of the Mediterranean with this Greek Style Cannellini and Vegetables recipe, a hearty and wholesome dish bursting with fresh, plant-based goodness. Perfect for busy weeknights, this one-pot meal combines tender cannellini beans, a medley of sautéed vegetables like zucchini, carrots, and bell peppers, and aromatic herbs such as oregano and thyme. Simmered in a savory tomato and vegetable broth and finished with a bright splash of lemon juice, this dish strikes the perfect balance of comforting and refreshing. Serve it warm, garnished with crumbled feta cheese for an authentic Greek touch, and pair with crusty bread for a satisfying, fiber-packed meal that’s sure to please vegetarians and omnivores alike. Ideal as a main course or a side, this recipe is as nutritious as it is flavorful, making it a must-try for those seeking delicious Mediterranean-inspired recipes.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 medium, peeled and diced Carrot
- 1 medium, diced Zucchini
- 1 medium, diced Red bell pepper
- 2 15-ounce cans, rinsed and drained Cannellini beans
- 1 14-ounce can Diced tomatoes
- 1 cup Vegetable broth
- 1 teaspoon, dried Oregano
- 1 teaspoon, dried Thyme
- 2 tablespoons, freshly chopped Parsley
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, or to taste Ground black pepper
- 2 tablespoons, freshly squeezed Lemon juice
- 0.5 cup, crumbled (optional) Feta cheese
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced carrots, zucchini, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the cannellini beans, diced tomatoes (with their juices), and vegetable broth to the skillet. Stir to combine.
Sprinkle in the dried oregano, dried thyme, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.
Reduce the heat to low and cover the skillet. Cook for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors are well blended.
Remove the skillet from heat and stir in the freshly squeezed lemon juice and chopped parsley.
Taste and adjust seasoning as needed with additional salt or pepper.
Garnish with crumbled feta cheese if desired and serve warm with crusty bread or as a standalone dish.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 8470 mg | 368% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 41.2 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 971 mg | 75% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4847 mg | 103% | |
*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.
