Vegetable Stew with Cracked Wheat in Bread Bowl

1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
1 medium zucchini, thinly sliced
8 ounces fresh mushrooms, sliced
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper
2 (14 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce
1 (10.5 ounce) can low-fat chicken broth
2/3 cup cracked wheat
1 (16 ounce) can kidney beans, drained
1 (16 ounce) can green beans, drained
1/4 cup fresh parsley
3/4 cup shredded mozzarella cheese

Heat oil in a large Dutch oven over medium-high heat; add onion and garlic and saute 5 minutes or until tender. Add zucchini and mushrooms and cook 5 minutes.

Add Italian seasoning, crushed red pepper, tomatoes, chicken broth and wheat. Bring to a boil, cover, reduce heat and simmer 30 minutes. Uncover, add kidney beans, green beans and parsley; simmer until heated through.

Ladle about 11/3 cups into each bread bowl. Sprinkle with cheese.

Servings: 6

Nutrition: Each serving provides approximately: 292 calories; 16 g protein; 45 g carbohydrates; 14 g fiber; 7 g fat (2 g saturated); 8 mg cholesterol; 75 mcg folate; 2 mg iron; 980 mg sodium

Recipe and photograph provided courtesy of the Wheat Foods Council