Italian Vegetable Stew
45 mins (prep 15, cooking 30)
16 ingredients
6-8 servings
I found this recipe in a Canadian Living Magazine, which calls for vegetable marrow. I wondered what this vegetable was, as I'd never seen it before. Turns out it is a relative of the zucchini, and zuchini or yellow squash is easily substituted. The stew, with a few small modifications, turned out delicious, and the juices are perfect to sop up with some crusty italian bread.

Categories:  <-60-mins , stew , vegan , easy , 3-steps-or-less , tomato , main-dish , vegetarian , squash , vegetable , time-to-make ,
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Serving Size (249.01 g)
Servings 6
Amount per Serving
Calories 405.52 Calories from Fat 91.44
% Daily Value *
Total Fat 10.16g 93.79%
Saturated Fat 1.27g 38.15%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 461.36mg 115.34%
Total Carbohydrate 62.02g 124.05%
Dietary Fiber 17.93 g 430.4%
Sugars 8.13 g %
Protein 18.79g 225.53%
Vitamin A 6329.27IU% Vitamin C 17.1mg%
Calcium 129.91mg% Iron 6.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small potatoes, plum tomatoes, large, celery ribs, hot pepper flakes