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.