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.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large skillet or saucepan over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the diced carrots, zucchini, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the cannellini beans, diced tomatoes (with their juices), and vegetable broth to the skillet. Stir to combine.

Step 6

Sprinkle in the dried oregano, dried thyme, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.

Step 7

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.

Step 8

Remove the skillet from heat and stir in the freshly squeezed lemon juice and chopped parsley.

Step 9

Taste and adjust seasoning as needed with additional salt or pepper.

Step 10

Garnish with crumbled feta cheese if desired and serve warm with crusty bread or as a standalone dish.

Nutrition Facts

Serving size	(2200.5g)

Amount per serving	% Daily Value*
Calories	1606.1

Total Fat 62.7g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 5.3g
Cholesterol 66.8mg	0%
Sodium 8470.4mg	0%
Total Carbohydrate 197.7g	0%
Dietary Fiber 48.0g	0%
Total Sugars 41.2g
Protein 70.2g	0%

Vitamin D 12IU	0%
Calcium 971.2mg	0%
Iron 21.2mg	0%
Potassium 4847.0mg	0%

*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.

Source of Calories

Fat: 34.5%

Protein: 17.2%

Carbs: 48.3%