Prep Time:30 minsAdditional Time:25 minsTotal Time:55 minsServings:8Yield:8 side-dish servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:25 minsTotal Time:55 minsServings:8Yield:8 side-dish servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:55 mins
Total Time:
55 mins
Servings:8
Servings:
8
Yield:8 side-dish servings
Yield:
8 side-dish servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonolive oil1mediumonion, chopped1stalkcelery, sliced1mediumcarrot, chopped1teaspoonbottled minced garlic (2 cloves)3(14.5 ounce) cansreduced-sodium chicken broth2cupscubed peeled butternut squash1(14.5 ounce) canfire-roasted diced tomatoes or one 14-1/2-ounce can diced tomatoes, undrained1 15- to 19-ounce can white kidney beans (cannellini beans), rinsed and drained1small zucchini, halved lengthwise and sliced1cupsmall broccoli and/or cauliflower florets1tablespoonsnipped fresh oregano or 2 teaspoons dried oregano, crushed¼teaspoonsalt¼teaspoonfreshly ground black pepper1pinchFreshly shredded Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
1tablespoonolive oil
1mediumonion, chopped
1stalkcelery, sliced
1mediumcarrot, chopped
1teaspoonbottled minced garlic (2 cloves)
3(14.5 ounce) cansreduced-sodium chicken broth
2cupscubed peeled butternut squash
1(14.5 ounce) canfire-roasted diced tomatoes or one 14-1/2-ounce can diced tomatoes, undrained
1 15- to 19-ounce can white kidney beans (cannellini beans), rinsed and drained
1small zucchini, halved lengthwise and sliced
1cupsmall broccoli and/or cauliflower florets
1tablespoonsnipped fresh oregano or 2 teaspoons dried oregano, crushed
¼teaspoonsalt
¼teaspoonfreshly ground black pepper
1pinchFreshly shredded Parmesan cheese
DirectionsIn a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.TipsVariation: Slow Cooker Version: Omit olive oil. In a 3-1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.Originally appeared: Diabetic Living Magazine
Directions
In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.TipsVariation: Slow Cooker Version: Omit olive oil. In a 3-1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.
In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.
Tips
Variation: Slow Cooker Version: Omit olive oil. In a 3-1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)92Calories2gFat16gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
