Ingredients
Ingredient Checklist
1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, sliced
1 medium carrot, chopped
1 teaspoon bottled minced garlic (2 cloves)
3 (14.5 ounce) cans reduced-sodium chicken broth
2 cups cubed peeled butternut squash
1 (14.5 ounce) can fire-roasted diced tomatoes or one 14-1/2-ounce can diced tomatoes, undrained
1 15- to 19-ounce can white kidney beans (cannellini beans), rinsed and drained
1 small zucchini, halved lengthwise and sliced
1 cup small broccoli and/or cauliflower florets
1 tablespoon snipped fresh oregano or 2 teaspoons dried oregano, crushed
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pinch Freshly shredded Parmesan Directions
Step 1
In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
Step 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. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
