1 tablespoon olive oil
1 cup chopped onions
3 garlic cloves, minced
3 new potatoes, unpeeled, diced
2 (14.5-oz.) cans diced tomatoes
with garlic, oregano and basil,
1 1/2 cups hot water
2 medium carrots, halved
1 (15-oz.) can cannellini
beans, drained, rinsed
1. Heat large saucepan over medium heat until hot. Add oil and onions; cook 2 to 3 minutes. Stir in garlic; cook 30 seconds or until fragrant.
2. Stir in potatoes, tomatoes and water; bring to a boil. Add carrots. Reduce heat to medium-low to low; partially cover and simmer 10 minutes or until vegetables are crisp-tender, stirring occasionally. Add beans; cook 5 minutes.
4 (1 3/4-cup) servings
PER SERVING: 290 calories, 4 g total fat (.5 g saturated fat), 10.5 g protein, 55 g carbohydrate, 0 mg cholesterol, 390 mg sodium, 12 g fiber