Yukon gold potato, peeled and cut into ½-inch squares
Flat-leaf parsley, chopped
Freshly ground pepper to taste
Tomatoes, seeded and chopped
White (eg, cannelloni) beans, rinsed and drained
1 (14.5-ounce) can
Grated Parmesan cheese, divided
In a large saucepan, bring the broth and water to a boil.
Meanwhile, heat oil in a Dutch oven or large pot over medium-high heat. Add onion and garlic, and cook for 2-3 minutes, until onion is tender. Add carrots, celery, and potatoes, and cook for 3-4 minutes, until carrots are tender.
Add hot broth and water to vegetable mixture and stir. Season with thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Stir in tomatoes and beans, cover, and simmer for 10 minutes.
Let stand a few minutes before serving.
Top with Parmesan cheese.
Exchanges 5 vegetables; 1 very lean meat substitute; 1 fat
Side Suggestions: Italian “House” Salad Top a bag of mixed Italian greens with sliced tomatoes, cucumbers, and carrots. Toss with Italian vinaigrette dressing (make your own by combining 1 tablespoon olive oil, 2 tablespoons white wine vinegar, 1 tablespoon fresh chopped parsley, 1 teaspoon fresh lemon juice, 1 chopped garlic clove, and ½ teaspoon dried thyme).
Side Suggestions: Crusty Bread (Italian or French)
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