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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Combine canned tomatoes, navy beans or chickpeas, carrots and mushrooms to create a hearty stew packed with great taste, lot of veggies, and plenty of vitamins and minerals. In only 10 minutes you’ll have a savory stew that’s flavorful, rich and good for you. Nutritional Information Per Serving: Calories 100; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 380mg; Carbohydrate 14g; Fiber 3g; Protein 5g; Vitamin A 80%DV*; Vitamin C 25%DV; Calcium 4%DV; Iron 10%DV *Daily Value Ingredients:
1 tablespoon extra virgin olive oil |
1 large onion, diced |
2 garlic cloves, minced |
1 teaspoon italian seasoning |
1/2 teaspoon dried savory |
1/4 teaspoon ground sage |
1 quart canned low sodium chicken broth |
1 cup 100% vegetable juice (such as v-8) |
2 teaspoons red wine vinegar |
1 cup canned diced tomato (no-salt added) |
1 cup canned navy beans or 1 cup chickpeas, drained and rinsed |
1 (8 1/4 ounce) can sliced carrots, drained |
1 (8 1/4 ounce) can cut green beans, drained |
1 (4 ounce) can sliced mushrooms, drained |
parmesan cheese (optional) |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion and sauté until transparent, about 2 minutes. Add garlic, Italian seasoning, savory and sage, and cook 10 seconds. Add broth, vegetable juice and vinegar, bring to a boil.
2. Add tomatoes, navy beans, carrots, green beans and mushrooms; simmer 4 to 5 minutes.
3. Serve in bowls garnished with freshly grated Parmesan cheese, if desired.
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