Italian Greens, Beans, and Vegetable Stew
Recipe from Better Homes and Gardens

Ladle up bowls of this nutritional powerhouse. It's low in fat, too.


Italian Greens, Beans, and Vegetable Stew

by 2  people

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Servings: Makes 8 side-dish servings.
Total Time: 35 mins
Related Categories: Healthy Dishes, Healthy Soup, Kale, Low Calorie, Low Cholesterol, Low Fat, Stew, Vegetable Soup, Vegetarian, White Bean Soup
 
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Ingredients
  • 1/2  pound
    mixed kale or chard, cleaned, stems removed, and chopped (5 cups)
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  • 2  medium
    zucchini, coarsely chopped (2-1/2 cups)
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  • 1  large
    carrot, peeled and sliced (1 cup)
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  • 1  stalk
    celery, sliced (1/2 cup)
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  • 1  medium
    onion, chopped (1/2 cup)
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  • 3  cloves
    garlic, minced
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  • 2  14-1/2-ounce cans
    vegetable or chicken broth
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  • 1 to 2  teaspoons
    dried Italian seasoning, crushed
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  • 1  15-ounce can
    cannellini beans or small white beans, drained and rinsed
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  • 1  14-1/2-ounce can
    diced tomatoes
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  • 1/4  teaspoon
    pepper
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  •  
    Shaved Parmesan cheese (optional)
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Directions
1.
Combine greens, zucchini, carrot, celery, onion, garlic, broth, and seasoning in a Dutch oven. Bring to boiling. Reduce heat; cover, and simmer 10 to 12 minutes or until vegetables are tender.
2.
Add beans and undrained tomatoes. Cook 5 minutes more or until heated through. Top each serving with cheese, if desired. Makes 8 side-dish servings.
Nutrition information
Calories 65, Total Fat 1 g, Sodium 752 mg, Carbohydrate 16 g, Fiber 5 g, Protein 5 g. Daily Values: Vitamin A 63%, Vitamin C 21%, Iron 12%. Percent Daily Values are based on a 2,000 calorie diet
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