Hearty Tuscan Vegetable Chowder
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See our plans Total Time:
45min
Prep:
20min
Cook:
25min
Serves:
6
Difficulty:
Easy
- Ingredients
-
- 2 tsp olive oil
- 1 cup(s) uncooked onion(s), diced
- 3/4 cup(s) uncooked carrot(s), diced
- 1/2 cup(s) uncooked celery, diced
- 4 cup(s) fat free vegetable broth
- 28 oz canned tomatoes, diced, in juice, undrained
- 15 oz canned cannellini beans, drained and rinsed
- 3 tsp minced garlic
- 1/4 tsp dried thyme
- 1 cup(s) uncooked kale, frozen, chopped
- 1 cup(s) frozen cut green beans
- 1/2 tsp table salt
- 1 cup(s) dry textured vegetable protein, granules (TVP)
- 1 tsp fennel seed
- 1/2 tsp black pepper
- Instructions
-
Heat oil in a large saucepan. Add onion, carrots and celery. Saute 5 minutes until onion is translucent. Add broth, tomatoes and juice, beans, TVP, garlic, fennel and thyme. Bring to a boil. Reduce heat; cover and simmer 5 minutes.
Stir in kale, green beans, salt and pepper. Simmer, covered, 10 minutes or until vegetables and TVP are tender. Yields about 1 1/2 cups per serving. (Note: Store in refrigerator for up to 4 days or freeze for future consumption.)