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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 celery rib, chopped |
1/2 small onion, chopped |
1/2 teaspoon dried thyme |
2 garlic cloves, sliced |
1 small zucchini, cut into 1/4-inch dice |
1/2 cup chopped green beans |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 cups lower sodium vegetable broth |
1 large tomato, chopped |
1/4 cup chopped fresh parsley |
Directions:
1. Heat oil in a heavy-bottomed saucepan over medium-high heat. Add celery, onion and thyme; sauté until vegetables are soft, about 5 minutes. Add garlic and sauté until fragrant, about 30 seconds.
2. Add zucchini, green beans, salt and pepper; sauté until slightly soft, about 2 minutes Add stock and tomato; increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 10 minutes. Stir in parsley. Serve hot.
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