Hearty Tuscan Vegetable Chowder

By carvalhohm2

Ingredients

• 2 tsp olive oil
• 1 cup(s) uncooked onion(s), diced
• 3/4 cup(s) uncooked carrot(s), diced
• 1/2 cup(s) uncooked celery, diced
• 4 cup(s) vegetable broth
• 28 oz canned tomatoes, diced, in juice, undrained
• 15 oz canned cannellini beans, drained and rinsed
• 3 tsp minced garlic
• 1/4 tsp dried thyme
• 1 cup(s) uncooked kale, frozen, chopped
• 1 cup(s) frozen cut green beans
• 1/2 tsp table salt
• 1 cup(s) dry textured vegetable protein, granules (TVP)
• 1 tsp fennel seed
• 1/2 tsp black pepper

Preparation

Step 1

Heat oil in a large saucepan. Add onion, carrots and celery. Saute 5 minutes until onion is translucent. Add broth, tomatoes and juice, beans, TVP, garlic, fennel and thyme. Bring to a boil. Reduce heat; cover and simmer 5 minutes.

Stir in kale, green beans, salt and pepper. Simmer, covered, 10 minutes or until vegetables and TVP are tender.

Yields about 1 1/2 cups per serving.

Serves 6

WW Points Plus: 5
(Note: Store in refrigerator for up to 4 days or freeze for future consumption.)