Fast-cooking zucchini and spinach combined with canned beans and broth help speed this meal to your bowl. Round it out with dinner rolls.
Ready in 20 minutes
S E R V E S 6
- 1½ Tbs. olive oil
- 1 large onion, diced (2 cups)
- 1 medium zucchini, cut into ¾-inch pieces (2 cups)
- 2 cups low-sodium vegetable broth
- 1 15-oz. can white beans, rinsed and drained
- 4 cups baby spinach (4 oz.)
- 2 Tbs. lemon juice
- 2 tsp. grated lemon zest
- 4 tsp. fi nely chopped mint leaves
- Heat oil in large saucepan over medium heat. Sauté onion 3 to 5 minutes, or until translucent. Add zucchini, and cook 8 minutes more, or until vegetables are well browned.
- Add vegetable broth and 2 cups water, and bring to a boil. Stir in beans and spinach, and return to a boil. Reduce heat to medium-low, and simmer 5 minutes, or until spinach is wilted.
- Stir in lemon juice, zest, and mint. Season with salt and pepper, if desired.
PER 1-CUP SERVING: 133 CAL; 6 G PROT; 4 G TOTAL
FAT (<1 G SAT FAT); 21 G CARB; 0 MG CHOL; 189 MG SOD;
6 G FIBER; 4 G SUGARS
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