Here's a great recipe from Prevention.com that I wanted to share.A hearty, colorful stew like this one makes use of what's in your fridge and pantry to help you meet your daily quota for heart health: Harvard researchers found that people who consumed at least five servings of fruits and vegetables a day were 28% less likely to have had a heart attack or stroke than people eating fewer than 1.5 servings a day.
2 carrots, chopped (about 1 c)
1 rib celery, chopped (about 1/2 c)
2 Tbsp olive oil 1 med onion, chopped (about 1 c)
4 lg cloves garlic, minced (about 11/2 Tbsp)
1 lg bay leaf (or 2 sm)
8 c low-sodium chicken broth
3 c shredded roasted skinless chicken breast (1 lb)
3 plum tomatoes, diced
1/2 c grated zucchini (about 1 med)
1 can (15 oz) no-salt-added cannellini beans, rinsed and drained
1 can (14 oz) artichoke hearts in water, drained, rinsed, and roughly chopped
1 Tbsp chopped fresh oregano or 1/2 Tbsp dried
1 Tbsp finely chopped fresh sage or 1/2 Tbsp dried
1 Tbsp fresh thyme or 1/2 Tbsp dried
12 thin slices Parmesan cheese, cut with vegetable peeler (optional)
Time: 1 hour 10 minutes
Servings: 6 (12 cups total)
1. PLACE carrots and celery in small micro-waveable bowl. Add 1/4 cup water and cover top of bowl loosely with plastic wrap. Microwave on high 5 minutes or until vegetables are almost tender.
2. HEAT oil in stockpot over medium heat. Add onion and sauté 5 to 7 minutes. Add garlic and saut? another 1 to 2 minutes. Add steamed vegetables and bay leaf. Sauté 4 to 5 minutes longer.
3. POUR in broth. Add chicken, tomatoes, zucchini, beans, and artichoke hearts. Simmer 30 minutes. Remove and discard bay leaf. Add oregano, sage, and thyme and simmer an additional 5 minutes. Top each bowl with 2 slices of cheese, if desired.
Nutritional Info Per Serving
218 cal, 22 g pro, 19 g carb, 5 g fiber, 6.5 g fat, 1.5 g sat fat, 35 mg chol, 503 mg sodium
The garlic in this broth may improve blood flow by widening arteries
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