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:

  1. 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.
  2. 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

www.entirelynourished.com

Instagram: Heart.Health.Nutritionist