- 1 teaspoon olive oil
- 1 tablespoon margarine
- 1/4 cup chopped onion
- 1 six-inch zucchini
- 1 ounce lean ham, finely chopped
- 1/2 cup diced tomato
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 2 cups low-fat, low-sodium chicken broth
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/4 cup chopped fresh parsley
In a medium saucepan, combine olive oil and margarine over medium heat. Add onions and sauté until slightly softened. Cut ends off zucchini and cut into slices, about 1/4 inch thick, then cut each slice into quarters and add to onions in pan, stirring frequently. Add remaining ingredients and stir well. Bring to a low boil, and then simmer 15 minutes over low heat.
Yield: 4 servings. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 147, Carbohydrates: 21 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 3 mg, Sodium: 437 mg, Fiber: 4 g
Exchanges per serving: 1 1/2 starch, 1 vegetable, 1/2; fat. Carbohydrate choices: 1 1/2.
This recipe was developed by Kathleen Stanley, a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.