- Servings: Makes 8 side dish servings
Ingredients:
| 1 | |
| Tablespoon Olive Oil | |
| 1 | |
| Medium Onion, chopped | |
| 1 | |
| Stalk Celery, sliced | |
| 1 | |
| Medium Carrot, chopped | |
| 1 | |
| Teaspoon Bottled Minced Garlic, 2 cloves | |
| 3 | |
| 14-oz cans | Reduced-sodium Chicken Broth |
| 2 | |
| Cups Cut-up, peeled, and seeded butternut squash | |
| 1 | |
| 14½-oz can | Fire-roasted Diced Tomatoes or One 14-1/2-ounce Can Diced Tomatoes, undrained |
| 1 | |
| 15- – 19-oz can | White Kidney Beans, cannellini beans), rinsed and drained |
| 1 | |
| Small Zucchini, halved lengthwise and sliced | |
| 1 | |
| Cup Small Broccoli &/or Cauliflower Florets | |
| 1 | |
| Tablespoon Snipped Fresh Oregano or 2 Teaspoons Dried Oregano, crushed | |
| 1/ | 4 |
| Teaspoon Salt | |
| 1/ | 4 |
| Teaspoon Freshly Ground Black Pepper | |
| Freshly Shredded Parmesan Cheese, optional | |
Directions:
1. In a 4 quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
2. Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese. Makes 8 side dish servings.
Slow Cooker Version: Omit olive oil. In a 3 1/2 to 4 quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. If using low heat setting, turn cooker to high heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.
Nutrition Facts Per Serving:
Calories 92
Total Fat (g) 9
Saturated Fat (g) 3
Cholesterol (mg) 51
Sodium (mg) 530
Carbohydrate (g) 22
Fiber (g) 3
Protein (g) 6
