Serving Size | ¼ of recipe |
Calories | 224 |
Total Fat | 4 g |
Saturated Fat | 1 g |
Sodium | 534 mg |
Total Carbohydrate | 37 g |
Dietary Fiber | 7.5 g |
Protein | 10 g |
Ingredients | Measures |
---|---|
Reduced-sodium vegetable broth | 1 (14-ounce) can |
Water | 14 ounces |
Olive oil | 1 tablespoon |
Small white onion, finely chopped | 1 |
Garlic, minced | 2 cloves |
Carrot, peeled and thinly sliced | 1 |
Celery stalk, thinly sliced | 1 |
Yukon gold potato, peeled and cut into ½-inch squares | 1 |
Dried thyme | ¼ teaspoon |
Flat-leaf parsley, chopped | 2 tablespoons |
Salt | ½ teaspoon |
Freshly ground pepper to taste | |
Tomatoes, seeded and chopped | 2 |
White (eg, cannelloni) beans, rinsed and drained | 1 (14.5-ounce) can |
Grated Parmesan cheese, divided | 4 teaspoons |
Exchanges
5 vegetables; 1 very lean meat substitute; 1 fat
Side Suggestions: Italian “House” Salad
Top a bag of mixed Italian greens with sliced tomatoes, cucumbers, and carrots. Toss with Italian vinaigrette dressing (make your own by combining 1 tablespoon olive oil, 2 tablespoons white wine vinegar, 1 tablespoon fresh chopped parsley, 1 teaspoon fresh lemon juice, 1 chopped garlic clove, and ½ teaspoon dried thyme).
Side Suggestions: Crusty Bread (Italian or French)
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