For these cold months, we have a delicious winter recipe that you should try out—let us know in the comments how it turned out!
Servings: 4
Nutritional information per serving:
349 Cal.; 4 g. fat; 1 g. sat. fat; 1.6 g. monosat. fat; 1.4 g. polysat. fat; 14.4 g. protein; 55 g.
carbs; 10.5 g. fiber; 0 mg. cholesterol; 352 mg. sodium; 213 mg. calcium
Ingredients:
- 1 tsp olive oil
- 1 cup chopped onion
- 3 minced garlic cloves
- 2 cups of cubed and peeled acorn squash
- 2 cups of diced and peeled red potato
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 tsp dried basil
- 1/4 tsp ground cinnamon
- 1/4 tsp dried thyme
- 28 oz whole, drained and chopped tomatoes
- 29 oz low sodium chicken broth
- 4 cups chopped kale
- 1.5 oz navy beans or other small white beans,
rinsed and drained
Preparation:
- Heat oil in a Dutch oven over medium-to-high
heat - Add onion and garlic; sauté 3 mins.
- Add acorn squash, red potatoes, shopped celery,
chopped carrots, dried basil, ground cinnamon, and dried thyme, stirring to
combine; cook 4 mins. - Add tomatoes; cook 2 mins.
- Stir in chicken broth
- Bring to a boil
- Reduce heat and simmer 8 mins.
- Add kale; simmer 5 mins.
- Add navy beans or other small white beans; simmer
4 mins. or until potatoes and kale are tender
For more heart-healthy recipes, visit https://womenheart.site-ym.com/?page=Support_Recipes.
-WomenHeart
