Vegetable Stew (Giambotta)

Food.com
4
13
210
60

Ingredients

1/4 cups extra-virgin olive oil
1 bay leaf
3 garlic cloves (chopped)
2 onions (sliced)
2 potatoes (large, peeled and chopped)
1 eggplant (chopped)
1 zucchini (chopped)
1 red bell pepper (seeded and chopped)
pepper
salt
28 ounces roasted tomatoes (diced)
1 cup chicken stock (or 1 cup vegetable stock)
1/2 cups basil leaves (chopped fresh, 10 to 12 leaves)
Read Directions

NutritionView more

210Calories
Sodium13%DV320mg
Fat12%DV8g
Protein12%DV6g
Carbs10%DV30g
Fiber32%DV8g

PER SERVING *

Calories210Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat1g5%
Trans Fat
Cholesterol0mg0%
Sodium320mg13%
Potassium980mg28%
Protein6g12%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate30g10%
Dietary Fiber8g32%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.