2 c. Yukon gold potatoes, cut into ¾” cubes (you can leave peeling on if you like)
Water
3 c. zucchini, cut into ½” thick slices
2 ½ c. fresh green beans, cut into 2-3” pieces
2 (28-oz.) cans diced tomatoes, undrained
1 (15 ½-oz.) can great northern beans, rinsed and drained
¼ c. chopped fresh parsley
1 T. fresh dill, chopped
1 t. dried oregano
Black pepper, salt to taste
¾-1 c. crumbled feta cheese
Instructions
Heat olive oil in Dutch oven over medium heat.
Add onion and cook until lightly browned.
In a pot, place the potatoes and cover with water and add salt to water. Bring to boil, cover and reduce heat and cook for another 5 minutes. Do not overcook. Drain.
Stir in zucchini, beans tomatoes into the sauté onions. Cover and cook for 20-30 minutes or until tender.
Add the potatoes, parsley, dill, oregano, salt and pepper.
Mix well and ladle into serving bowls and garnish with cheese.
Notes
*****If you prefer to have a little more liquid just add chicken broth and water
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/greek-potato-bean-veggie-stew/