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Suggest a better descriptionIn a Dutch oven over medium-high heat, heat oil and juice, then stir in onions. Cook slowly without browning for 5 minutes, then add potatoes, carrots, kidney beans, green beans and squash. Cook, stirring, for 2 minutes, then add stock, jalapenos, orzo and tomato paste. Bring to a boil. Lower heat, cover and simmer 15 minutes, or until vegetables are tender. Before serving, stir in pesto. Serves 4-6. Each serving contains approximately 2 breed/starch exch., I fat exch.; 160 calories, 27gm. carbohydrate, 6gm, protein, 4gm. fat (including 1 gm. sat fat), 210 mg. sodium, 45 mg. calcium and 4 gm. dietary fiber. Recipe by: Mary Carrolls Healthful Cooking, Star Tribune 1/14/98 Posted to MC-Recipe Digest by Kathleen
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 39 | ||
Calories from Fat: 9 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 201.6mg | 7 % | |
Potassium 296.8mg | 8 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 6g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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