Tuscan Vegetable Salad | L.A. Care Health Plan

Tuscan Vegetable Salad

tuscan vegetable salad

INGREDIENTS:

  • 1 (15 oz.) can low-sodium cannellini beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 small zucchini, diced
  • 1 clove garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 32 oz. low-sodium chicken broth
  • 1 (4.5 oz) can no-salt diced tomatoes
  • 2 cups spinach leaves, chopped
  • 1/3 cup freshly grated parmesan cheese

 

INSTRUCTIONS:

  1. Mash half of the beans and set aside.
  2. Heat oil in a large pot over medium-high heat.
  3. Add the onions, carrots, celery, zucchini, garlic, thyme, salt and pepper.
  4. Stir until the vegetables are tender, about 5 minutes.
  5. Add broth and tomatoes with the canned juice and bring to a boil.
  6. Add mashed and whole beans.
  7. Add spinach leaves and cook until the spinach wilts, about 3 minutes.
  8. Serve topped with Parmesan cheese. 

 

*Makes 7 servings. Nutritional information suggested per serving.

Calories: 140 | Total Fat: 4 g | Sodium: 310 mg | Cholesterol: mg | Dietary Fiber: 4 g | Protein: 8 g | Carbohydrates: 20 g