Leafy Swiss chard adds a bone-building mix of magnesium, manganese, and potassium to this Italian favorite.
Recipe from Better Homes and Gardens
1 1/2 cups
1 medium onion, chopped
1 tablespoon olive oil
2 14 ounce cans reduced-sodium chicken broth
1 1/2 cups water
1 15 ounce can cannellini beans, rinsed and drained
1 medium zucchini, coarsely chopped
1 cup sliced carrots
3 cloves garlic, minced
3/4 cup dried multigrain elbow macaroni
1 tablespoon snipped fresh oregano or 1 tsp. dried oregano, crushed
6 cups coarsely torn, trimmed Swiss chard or 8 cups packaged fresh baby spinach leaves
1 14 1/2 ounce can no-salt-added diced tomatoes
In 5- to 6-quart Dutch oven cook onion in hot oil over medium heat until tender, stirring occasionally. Add broth, water, beans, zucchini, carrots, and garlic. Bring to boiling. Add pasta and dried oregano, if using. Return to boiling; reduce heat. Simmer, covered, 5 minutes. Stir in Swiss chard. (If using spinach, stir in at the last with tomatoes.) Simmer, uncovered, 5 to 7 minutes more or until pasta is tender, stirring occasionally.
Stir in tomatoes and fresh oregano, if using. Remove from heat. Season with salt and black pepper. Sprinkle with additional fresh oregano.
Per Serving: cal. (kcal) 162, Fat, total (g) 3, chol. (mg) 0, sat. fat (g) 0, carb. (g) 30, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 7, sugar (g) 6, pro. (g) 10, vit. A (IU) 57.82, vit. C (mg) 24.21, Thiamin (mg) 0.22, Riboflavin (mg) 0.19, Niacin (mg) 2.57, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 52.41, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 554, Potassium (mg) 434, calcium (mg) 70.68, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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