| |
| INGREDIENTS |
| 1 tbsp |
olive oil |
| 2 |
garlic cloves, minced |
| 1 |
medium onion, chopped |
| 1 |
large carrot, diced |
| 2 |
celery sticks, sliced |
| 1 |
large zucchini, diced |
| 1 c |
green beans |
| 2 tsp |
dried Italian herbs |
| 4 c |
fat-free, low-sodium chicken or vegetable broth |
| 1 (15-ounce) |
can chopped tomatoes, undrained |
| 1 (15-ounce) |
can cannellini beans
|
|
|
|
| RECIPE |
- Heat oil in large Dutch oven or saucepan.
- Sauté garlic, onions, carrots, celery, zucchini and green beans for 5 minutes.
- Stir in herbs and cook for 1 minute.
- Add broth, tomatoes and beans.
- Bring to a boil, then cover and simmer for 20-25 minutes.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
128 |
|
| Total Fat |
2 |
g |
|
| Saturated Fat |
0 |
g |
|
|
|
| Sodium |
226 mg |
|
| Total Carbohydrates |
21 g |
|
| Fiber |
6 g |
|
| Protein |
6 g |
|
|
|
