1 tablespoon extra-virgin olive oil
1 large onion, diced
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon dried savory
1/4 teaspoon ground sage
1 quart canned, low-sodium chicken broth
1 cup 100% vegetable juice (such as V-8)
2 teaspoons red wine vinegar
1 cup canned, diced tomatoes (no-salt added)
1 cup canned navy beans or chickpeas, drained and rinsed
1 can (8 1/4 ounces) sliced carrots, drained
1 can (8 1/4 ounces) cut green beans, drained
1 can (4 ounces) sliced mushrooms, drained
Parmesan cheese (optional)
Heat oil in a large saucepan over medium-high heat. Add onion and sauté until transparent, about 2 minutes. Add garlic, Italian seasoning, savory and sage, and cook 10 seconds. Add broth, vegetable juice and vinegar, bring to a boil.
Add tomatoes, navy beans, carrots, green beans and mushrooms; simmer 4 to 5 minutes.
Serve in bowls garnished with freshly grated Parmesan cheese, if desired.
Pairs Well With
Combine canned tomatoes, navy beans or chickpeas, carrots and mushrooms to create a hearty stew packed with great taste, lot of veggies, and plenty of vitamins and minerals. In only 10 minutes you’ll have a savory stew that’s flavorful, rich and good for you.
Nutritional Information Per Serving: Calories 100; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 380mg; Carbohydrate 14g; Fiber 3g; Protein 5g; Vitamin A 80%DV*; Vitamin C 25%DV; Calcium 4%DV; Iron 10%DV