February is Heart Health Awareness Month.
You can help keep your blood glucose level in a safe range by making healthy food choices and tracking your eating habits.
Try this yummy soup to keep you warm and your belly full and your heart happy.
Makes: 10 servings Serving Size: 1 cup Preparation Time: 5 minutes Cooking Time: 30 minutes
Ingredients
| 1 | lb. | boneless, skinless chicken breast |
| 1 | Tbsp. | Tbsp extra-virgin olive oil |
| 1 | cup | chopped onion (about 1 large onion) |
| 1 | Tbsp. | minced garlic (about 3 medium cloves) |
| 1 | cup | sliced carrots (about 2 medium carrots) |
| 1 | cup | sliced celery (about 2 stalks) |
| 2 | cups | sliced zucchini (about 1 medium zucchini) |
| 1 | cup | grape tomatoes |
| 2 | (15-oz) cans cannellini beans, drained and rinsed | |
| 1 | Tbsp. | Tbsp chopped fresh rosemary |
| 1/4 | cup | fresh basil leaves, torn |
| 1 | tsp. | fine sea salt |
| 1/2 | tsp. | freshly ground black pepper |
| 48 | oz. | low-sodium, low-fat chicken stock |
Directions
- Cut the chicken breast into bite-sized pieces.
- Place the olive oil, onion, garlic, and chicken pieces in a 6- or 8-quart soup pot over medium-high heat.
- Sauté until the onions become translucent. Add the carrots, celery, zucchini, and tomatoes, and cook for 5 minutes.
- Add the beans, herbs, salt, pepper, and stock. Bring to boiling, then reduce heat to just below a boil and cook, covered, for 20 minutes.
