Ingredients
1 tsp Olive oil
1 medium chopped onion
2 mined garlic cloves
1 Peeled and diced large carrot
1 diced celery stalk
1 tbsp flour
4 cup low-fat educed-sodium chicken broth
1 14 oz can diced tomatoes, undrained
1 15 oz can cannellini beans or other white beans, drained and rinsed
1 tsp Italian seasoning
2 c washed and chopped escarole
2 tbsp Salt and Pepper to taste
Instructions
1-Heat oil in lge saucepan over med. heat. Add onion, garlic, carrot, celery and saute for about 8 mins until softened. Add in the flour and cook while stirring. Cook for 1 min.;
2-Add broth, Tomatoes, Beans, Seasoning and bring to boil Lower heat and simmer uncovered for 20 mins;
3-Add in the escarole and cook for 4 min. until it wilts; Add in the basil and cook for one min. Add salt and pepper. Delicious!
(adapted with slight changes from: The Diabetes Comfort Food Cookbook, Robyn Webb, MS, ADA 2011)
