1 tsp olive oil
1 cup chopped onion
3 minced garlic cloves
2 cups of cubed and peeled acorn squash
2 cups of diced and peeled red potato
1/2 cup chopped celery
1/2 cup chopped carrots
1 tsp dried basil
1/4 tsp ground cinnamon
1/4 tsp dried thyme
28 oz whole, drained and chopped tomatoes
29 oz low sodium chicken broth
4 cups chopped kale
1.5 oz navy beans or other small white beans, rinsed and drained
Heat oil in a Dutch oven over medium-to-high heat
Add onion and garlic; sauté 3 mins.
Add acorn squash, red potatoes, shopped celery, chopped carrots, dried basil, ground cinnamon, and dried thyme, stirring to combine; cook 4 mins.
Add tomatoes; cook 2 mins.
Stir in chicken broth
Bring to a boil
Reduce heat and simmer 8 mins.
Add kale; simmer 5 mins.
Add navy beans or other small white beans; simmer 4 mins. or until potatoes and kale are tender
Nutritional information per serving:
349 Cal.; 4 g. fat; 1 g. sat. fat; 1.6 g. monosat. fat; 1.4 g. polysat. fat; 14.4 g. protein; 55 g. carbs; 10.5 g. fiber; 0 mg. cholesterol; 352 mg. sodium; 213 mg. calcium
Light & Tasty, December 2005/January 2006