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| Yellow, White and Green Veggies |
Diet Type: Low Sodium
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Cooking Time: Under 30 minutes
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Ingredients:
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2 green onions, chopped |
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1/4 cup extra virgin olive oil |
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1 large clove garlic, crushed |
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1/2 teaspoon salt-free seasoning |
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1/8 teaspoon black pepper |
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3/4 cup low-sodium Vegetable Stock |
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2 cups asparagus, cut into 1" segments |
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4 cups fresh or frozen corn kernels |
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2 cups cooked Great Northern or navy beans |
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Directions:
Place scallions, olive oil, garlic, salt-free seasoning and black pepper in blender and blend until smooth. Set aside.
Heat broth, asparagus, corn and Great Northern Beans in a saucepan and bring to a boil.
Lower heat and simmer until asparagus is tender. Drain off any remaining cooking liquid.
Add sauce from blender and toss to combine. Heat through and serve.
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Servings: 4
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Author: Polly Pitchford, Full Spectrum Health™
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 401
Calories from Fat 139
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% Daily Value*
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| | Total Fat 15g | 24% | | | Saturated Fat 2g | 11% | | | Mono Fat 10g | | | | Sodium 73mg | 3% | | | Total Carbs 60g | 20% | | | Dietary Fiber 11g | 45% | | | Sugars 0g | | | | Protein 13g | | | | Iron | 25% | | | Calcium | 10% | | | Vitamin B-6 | 25% | | | Vitamin C | 19% | | | Vitamin E | 10% | | | Vitamin A | 5% | | | Selenium | 10% | | | Manganese | 45% | | | Copper | 15% | | | Zinc | 10% | | | Potassium | 22% | | | Phosphorus | 28% | | | Magnesium | 22% | | | Pantothenic acid | 8% | | | Niacin | 18% | | | Riboflavin | 12% | | | Thiamin | 20% | | | Folate | 45% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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