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Ten Minute-stroni
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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)
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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.
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Preparation Time: 15 |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Mealtime.org
United States |
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| This recipe has been viewed 2459 times. |
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