4 Servings
2 – Garlic Cloves, chopped
1 – Onion, white, chopped
6 Cups – Water
2 tsp – Olive Oil
½ tsp – Pepper, fresh, ground
2 – Carrots, sliced
1 – Zucchini, medium, diced medium
1.5 Cups – Broccoli florets, fresh, chopped
1 – Tomato, large, chopped
1.75 Cup – Kidney beans, dark red, canned (or 1 can, rinsed and drained)
1 Cup – Spinach, baby, loosely chopped
1 Tbls – Parsley, fresh, chopped
Directions:
Chop garlic and onion. Chop and cut all vegetables.
Place garlic and onion into a large pot with olive oil to sauté for around 3-5 minutes. Add water (5-6 cups, more after if needed) and all vegetables except for beans, spinach and parsley. Add pepper and bring to a broil, then simmer for 25-30 minutes. Drain and rinse canned beans. Add parsley, beans, and spinach, cook for another 5 minutes.
Nutrition Facts Per Serving
Calories 190, Carbohydrate 30g, Fiber 10g, Protein 10g, Fat 3.5g,
Excellent source of vitamins A and C. Good source of Calcium and Iron
Kathy LaBella, RDN, CDN, CSSD, wwww.PeakPerformanceRD.com