Ingredients
6 cups broth (today I used Light Vegetable Stock)
Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic
1/2 cabbage, chopped
1/2 pound frozen green beans
14 oz can diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 large zucchini, diced
Preparation
Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there’s no hurry.)
Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!
NUTRITION ESTIMATE Per Cup: 61 Cal (3% from Fat, 24% from Protein, 73% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 13 g Carb; 3 g Fiber; NetCarb10; NetCarb10; 52 mg Calcium; 1 mg Iron; 701 mg Sodium; 0 mg Cholesterol;
