|Makes: 8 servings|
|Serving Size: 1 cup|
|Choices: Starch 1, Nonstarchy Vegetable 2, Lean Protein 1|
- Makes: 8 servings
- Serving Size: 1 cup
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
|2||celery stalks, chopped|
|1||large||carrot, peeled and diced|
|1||small||leek, white part, cleaned and chopped|
|3||garlic cloves, minced|
|1/2||cup||dry white wine|
|2||(14.5-oz) cans diced, no-salt-added tomatoes, undrained|
|Grated zest and juice of 1 lemon|
|1 1/2||cups||low-fat, reduced-sodium chicken or vegetable broth|
|1||(15-oz) can chickpeas, drained and rinsed|
|1||(15-oz) can cannellini beans, drained and rinsed|
|1/3||cup||chopped fresh oregano or basil|
|1/4||tsp.||freshly ground black pepper|
- In a large saucepan, heat the oil over medium heat. Add the onion and celery and sauté for 4 minutes. Add the carrot and leek and sauté for 6 to 7 minutes, until the vegetables are soft. Add the garlic and sauté for 1 minute.
- Add the wine and cook for 3 to 4 minutes, until the wine evaporates. Add the tomatoes and lemon zest and cook for 1 minute. Pour in the broth and bring it to boiling. Lower the heat, cover, and simmer for 20 minutes, until the mixture has thickened.
- Add the beans and simmer, uncovered, for 5 minutes. Stir in the lemon juice, oregano, salt, and pepper and simmer for 1 minute.