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Ingredients
- 10 ounces fresh crimini mushrooms, quartered
- 3 medium carrots, thinly sliced
- 1 large onion, coarsely chopped
- 3 medium bell peppers, cut into 1/2-inch dice
- 5 garlic cloves, sliced very thin
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried italian seasoning
- 1 teaspoon salt
- 3/4 teaspoon ground pepper
- olive oil
- 2 medium zucchini, trimmed, cut into 1/2-inch dice
- 2 cups (or more) canned vegetable broth
- 1 28-ounce can diced tomatoes in juice
- pinch of red pepper flakes
View Full Recipe at Picky Cook
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1481g | |
| Calories 655 | |
| Calories from Fat 274 | 42% |
| Total Fat 31.02g | 39% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.01g | |
| Cholesterol 4mg | 1% |
| Sodium 2815mg | 117% |
| Potassium 3987mg | 114% |
| Total Carbs 82.65g | 22% |
| Dietary Fiber 21.4g | 71% |
| Sugars 41.6g | 28% |
| Protein 20.51g | 33% |
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