Vegetable Stew With Fresh Rosemary

Vegetable Stew With Fresh Rosemary
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes & Heart Healthy Cookbook. Recipe Credit: .

This stew is like a farmers’ market in a bowl with its wide range of colorful, tender vegetables, including green asparagus and zucchini, orange carrots, and bright yellow summer squash. If you have a green thumb, feel free to create new combinations based on your garden’s bounty

  • Prep time
    20 min
  • Cook time
    22 min
  • Servings
    4 Servings
  • Serving size
    1 1/2 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 230

  • Total Fat 2g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 310mg
  • Total Carbohydrate 44g
    • Dietary Fiber 7g
    • Total Sugars 9g
  • Protein 9g
  • Potassium 1320mg
  • Phosphorus 240mg

Choices/Exchanges: 2 Starch, 2 Vegetable



  • low sodium vegetable broth (fat-free, low-sodium, divided use)
    4 cup
  • small red potatoes (halved)
  • baby carrots
    1 cup
  • frozen pearl onions
    1/2 cup
  • medium yellow summer squash (diced)
  • small zucchini (diced)
  • white (button) mushrooms (sliced, such as button, brown (cremini), portobello, or shiitake (stems discarded))
    4 oz
  • chopped fresh rosemary or 1 teaspoon dried rosemary (crushed)
    1 tbsp
  • pepper
    1/4 tsp
  • salt
    1/8 tsp
  • all-purpose flour
    1/3 cup
  • asparagus (trimmed and cut diagonally into 1-inch pieces)
    8 oz
  • green onions (sliced, green part only)
    2 tbsp
  • Parmesan cheese (shredded or grated)
    1/4 cup


  1. In a large saucepan, bring 3 cups broth, the potatoes, carrots, and pearl onions to a simmer over medium-high heat. Reduce the heat and simmer, covered, for 15 minutes, or until the potatoes and carrots are tender.

  2. Stir in the yellow squash, zucchini, mushrooms, rosemary, pepper, and salt. Simmer covered, for 3-4 minutes, or until both squashes are slightly tender.

  3. In a medium bowl, whisk together the remaining 1 cup broth and the flour. Stir the flour mixture, asparagus, and green onions into the stew. Simmer for 2-3 minutes, or until the stew has thickened and the asparagus is tender-crisp.

  4. Just before serving, sprinkle the stew with the Parmesan.