1cupfresh or frozen green beans, cut into 1-inch pieces
1cupchopped tomatoes, unpeeled, unseeded
1cupchopped fresh spinach or ½ cup frozen spinach
2tablespoonschopped fresh basil or 1 ½ teaspoons dried basil
2tablespoonschopped fresh parsley or 1 ½ teaspoons dried parsley
½teaspoonsalt
1/8teaspoonpepper
Instructions
Heat olive oil in a large saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.
Add water or broth, black beans, green beans, tomatoes, spinach, basil, salt and pepper. Bring to a boil. Simmer, uncovered, over low heat about 20 minutes to allow the flavors to blend. Stir in parsley before serving.
Yield: 6 servings (serving size: about 1 ¼ cups)
Notes
Add barley, brown rice, or whole grain pasta.
Other vegetables to add: corn, peas, potatoes, squash, or zucchini.
If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.