Twenty-minute Minestrone (4 Points)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 tomato, chopped
• 1 onion, chopped
• 1 garlic clove, minced
• 4 cups chicken broth
• 2 medium red potatoes, scrubbed and diced
• 1/2 lb green beans, cut into 1-inch lengths
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 2 cups spinach, coarsely chopped, cleaned
• 15 ounces canned red kidney beans, rinsed and drained
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 in a large nonstick saucepan or dutch oven, heat the oil.
• 2 saute the tomato, onion and garlic until softened, about 5 minutes.
• 3 stir in the broth and potatoes; bring to a boil.
• 4 reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 10 minutes.
• 5 add the green beans, zucchini and yellow squash; cook until tender, about 5 minutes.
• 6 stir in the spinach and kidney beans; cook until heated through, about 3 minutes.
• 7 serve, sprinkled with the cheese.
• 8 per serving: 254 calories, 7 g total fat, 2 g saturated fat, 19 mg cholesterol, 1,176 mg sodium, 39 g total carbohydrate, 10 g dietary fiber, 12 g protein, 127 mg calcium.
• 9 points per serving: 4.