Makes 4 servings (1½ cups per serving)

Ingredients

• 2 tsp olive oil 
• 1 cup diced onions
• ½ cup diced carrots 
• ½ cup diced celery
• 2 cloves minced garlic
• ½ cup green beans, trimmed and cut into 1 inch pieces 
• 1 tbsp dried oregano 
• 1 tsp black pepper 
• Dash salt 
• 1 cup fresh spinach 
• 1 cup fresh torn kale 
• 1 can (398 mL) no-salt-added diced tomatoes
• 1 can (540 mL) kidney beans, drained and rinsed 
• 3 cups no-salt-added vegetable broth
• 2 tbsp fresh chopped basil 

Preparation

1. Heat olive oil in a large pot over medium heat. Add onions, carrots and celery and cook, stirring occasionally, until starting to soften, about 4 minutes. 
2. Add garlic, green beans, oregano, pepper and salt. Cook, stirring, for another 2 minutes. 
3. Add spinach and kale, allowing to wilt slightly. Add diced tomatoes (undrained), kidney beans and vegetable broth. Bring to a boil. 
4. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and stir in fresh basil. Serve and enjoy!

 

Nutritional analysis per serving: 208 calories, 3 g fat, 11 g protein, 34 g carbohydrate (25 g available carbohydrate), 9 g fibre, 203 mg sodium 

My Viva Servings: 1 grain, 1 protein, 2 vegetables

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