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Green Bean, Zucchini & Potato Soup

Source of Recipe

NurseDi -- shared by castelfam


Recipe Introduction

see notes below to make this plan friendly

List of Ingredients

1/4 cup olive oil
1 cup chopped onion
1 lb fresh green beans, trimmed and halved crosswise
1/4 teaspoon cayenne pepper
1/2 lb zucchini, 1 inch slices
1/2 lb potatoes, peeled and cut into 1 inch cubes
3/4 cup chopped Italian parsley
1 (28.00 ounces) can Italian-style tomatoes, undrained and chopped
salt and pepper


Recipe

1. In a large non-stick skillet, over medium-high heat, saute onion in oil for 5 minutes.
2. Add green beans and cayenne pepper; saute for 3 minutes or until onion is translucent.
3. Add zucchini, potatoes, and parsley.
4. Add tomatoes and mix together.
5. Bring to a boil, reduce heat, cover and simmer for 45 minutes or until potatoes are tender.
6. Season with salt and pepper.
7. Remove from heat and serve.

Lisa's Notes to make plan friendly:
1. Do not use oil, use no salt added chicken broth (Wyler's or Herb-Ox) or use non stick spray (not plan recommended)
2. Italian parsley is the flat leaf not the bright, curly leaf you see as a garnish.
3. Look for no salt added tomatoes.
4. Do not use salt.