Directions:
- In a large nonstick saucepan or Dutch oven, heat the oil.
- Saute the tomato, onion and garlic until softened, about 5 minutes.
- Stir in the broth and potatoes; bring to a boil.
- Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 10 minutes.
- Add the green beans, zucchini and yellow squash; cook until tender, about 5 minutes.
- Stir in the spinach and kidney beans; cook until heated through, about 3 minutes.
- Serve, sprinkled with the cheese.
- Per serving: 254 CALORIES, 7 G TOTAL FAT, 2 G SATURATED FAT, 19 MG CHOLESTEROL, 1,176 MG SODIUM, 39 G TOTAL CARBOHYDRATE, 10 G DIETARY FIBER, 12 G PROTEIN, 127 MG CALCIUM.
- POINTS PER SERVING: 4.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.16 Kcal (1227 kJ) | ||
| Calories from fat | 47.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 8% | |
|---|---|---|---|
| Cholesterol | 2.2mg | 1% | |
| Sodium | 1155.96mg | 48% | |
| Potassium | 1237.31mg | 26% | |
| Total Carbs | 47.46g | 16% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 13.38g | 54% | |
| Protein | 13.73g | 27% | |
| Vitamin C | 42.3mg | 71% | |
| Iron | 4.3mg | 24% | |
| Calcium | 159.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 51.25 Kcal (215 kJ) | ||
| Calories from fat | 8.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 8% | |
|---|---|---|---|
| Cholesterol | 0.38mg | 1% | |
| Sodium | 202.09mg | 48% | |
| Potassium | 216.31mg | 26% | |
| Total Carbs | 8.3g | 16% | |
| Sugars | 0.76g | 17% | |
| Dietary Fiber | 2.34g | 54% | |
| Protein | 2.4g | 27% | |
| Vitamin C | 7.4mg | 71% | |
| Iron | 0.7mg | 24% | |
| Calcium | 27.9mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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