Nutrition Facts| Serving Size | ¼ of recipe | | Calories | 177 | | Total Fat | 3.5 g | | Saturated Fat | 0.5 g | | Sodium | 941 mg | | Total Carbohydrate | 28 g | | Dietary Fiber | 6.5 g | | Protein | 10 g |
Servings and TimesSave leftovers for lunch or freeze for later.
Ingredients and Preparation| Ingredients | Measures |
|---|
| Cannelini beans, rinsed and drained | 1 (15.5-ounce) can | | Olive oil | 2 teaspoons | | Garlic cloves, sliced | 2 | | Leek, chopped | 1 | | Carrots, sliced | 2 | | Diced tomatoes, no salt added | 1 (14.5-ounce) can | | Reduced sodium vegetable stock | 2 cups | | Dried thyme | ½ teaspoon | | Salt | ¼ teaspoon | | Freshly ground pepper to taste | | Parsley, chopped | 2 tablespoons |
Directions - Pour approximately half of beans into a small bowl and mash with a fork. Set aside.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add garlic, leek, and carrots, and sauté for 4-5 minutes.
- Stir in the diced tomatoes, vegetable stock, mashed and unmashed beans, and thyme. Bring to a boil; reduce heat, cover, and simmer for about 10 minutes.
- Season with salt and freshly ground pepper. Sprinkle with parsley and serve.
Exchanges
1 starch; 2 vegetables; ½ fat |