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
Carbohydrate: 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
