Ingredients:
- 3 tablespoons avocado oil
- 1 medium sized onion, chopped
- 4 garlic cloves, minced
- 4 large carrots, peeled and diced
- 4 celery stalks, diced
- 2 cups fresh green beans
- 2 medium sized fennel bulbs, cut into 1 inch pieces
- 8 cups low sodium vegetable broth
- 1 cup water
- 2 (14 ounce) low sodium cannellini beans, rinsed and drained
- 1 teaspoon dried basil
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
Directions:
- Heat avocado oil in a large stockpot. Add onion, garlic, carrot, celery and fennel. Cook for about 8 minutes, until lightly browned. Add in green beans.
- Add in remaining ingredients and simmer until vegetables are tender, about 25 minutes.
Nutrition facts, 1 cup: 170kcal, 5gm fat, 175mg sodium, 0gm cholesterol, 24gm carbohydrates, 7gm dietary fiber, 15gm protein
Recipes provided by:
Michelle Routhenstein, MS RD CDE CDN
Preventive Cardiology Dietitian
Instagram: Heart.Health.Nutritionist