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FROM 30/10'S KITCHEN...

Tuscan Vegetable Stew

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Tuscan Vegetable Stew

Makes 2 Servings: Counts towards 2 cups Vegetables, 1 tablespoon Oil

 

INGREDIENTS

  2 tablespoons Olive Oil
  ¼ cup Onion, chopped
 1 cup Kale or Cabbage, chopped
 ½ cup Celery, diced
 ½ cup Zucchini, diced
 2 Cloves of Garlic, minced
 1 tablespoon Fresh Thyme, chopped
 1 tablespoon Fresh Sage, chopped
 4 cups Imagine Organic Free Range Chicken Broth
 1 (14.5 oz.) Can Diced Tomatoes
 2 cup Baby Spinach, packed

 

DIRECTIONS

1

Heat the oil in a medium sized soup pot over medium high heat; add in the vegetables and the spices and stir occasionally, cook the vegetables until tender, about 5 minutes.

2

Add the chicken broth and tomatoes to the pot and bring to a boil. Add the spinach leaves last, and cook for about 3 minutes, or until the spinach is wilted.

 

Ingredients

  2 tablespoons Olive Oil
  ¼ cup Onion, chopped
 1 cup Kale or Cabbage, chopped
 ½ cup Celery, diced
 ½ cup Zucchini, diced
 2 Cloves of Garlic, minced
 1 tablespoon Fresh Thyme, chopped
 1 tablespoon Fresh Sage, chopped
 4 cups Imagine Organic Free Range Chicken Broth
 1 (14.5 oz.) Can Diced Tomatoes
 2 cup Baby Spinach, packed

Directions

1

Heat the oil in a medium sized soup pot over medium high heat; add in the vegetables and the spices and stir occasionally, cook the vegetables until tender, about 5 minutes.

2

Add the chicken broth and tomatoes to the pot and bring to a boil. Add the spinach leaves last, and cook for about 3 minutes, or until the spinach is wilted.

Notes

Tuscan Vegetable Stew

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