Vegetable Stew with Parmesan Biscuits

Vegetable Stew with Parmesan Biscuits


Yield: 4 servings

Nutrition (For 1 serving)

Calories 293;
Protein 10.4 g;
Fibre 7.6 g;
Fat 8.9 g;
Carbohydrates 45.1;
Sodium 837 mg;
Sugar 13.3 g;
Cholesterol 5 mg;
1 tbspvegetable oil15 mL
3medium carrots, sliced3
1medium onion, halved lengthwise and sliced1
1medium zucchini, halved1
1 cupfrozen whole kernel corn250 mL
1can (14 oz./398 mL) beans with pork and tomato sauce1
1 cupstewed tomatoes250 mL
1/2 tspdried basil leaves2 mL
1/2 tspdried oregano leaves2 mL
1/4 tspsalt1 mL
1 1/4 cupbiscuit mix300 mL
1/4 cupgrated Parmesan cheese50 mL
1/3 cupmilk75 mL


In saucepan, heat oil over medium heat. Saute carrots and onions until tender, about 5 minutes. Stir in zucchini, corn, beans, stewed tomatoes, basil. oregano and salt. Heat though. Pour into greased shallow 1 1/2 quart (1.5 L) baking dish.

Parmesan Biscuits:
Combine biscuit mix and cheese. With fork, stir in milk forming a stiff dough. Drop by spoon onto vegetable mixture just before baking.

Bake at 400°F (200°C) for 12 to 15 minutes or until lightly browned.