Easy Tuscan Vegetable Chowder

We have another favorite MM reader recipe to share.  This chowder is loaded with all sorts of healthy nutrients and is so filling and simple to make.  It's also very adaptable to whatever vegetables may be available at the time. Once you try this, you'll want to make extra to put in individual containers and freeze for a quick meal later. A trip to the farmer's market may be in order before you make it!

Easy Tuscan Vegetable Chowder

In a large pot, saute until tender:
     1 Tbsp olive oil
     3 cloves garlic, minced
     1 cup onion, diced
     1 cup carrot, diced
     1/2 cup celery, diced
Add:
     2 cups vegetable broth*
     2 cans petite diced tomatoes*
     1 can cannelli beans
     1 cup chopped kale
     ! Tbsp fresh thyme (or 1/4 tsp dried)
     1 cup fresh or frozen green beans
     1/2 tsp salt
     1 cup frozen veggie crumbles**
     1 tsp fennel seed
     1/2 tsp pepper
 Simmer for 15 minutes or until kale is tender.

Makes 6 servings
Nutritional Data:  128 calories, 4 g fat, 0 cholesterol, 603 g sodium,* 14 g carbohydrate, 5 g fiber, 9 g protein.  Rich source of fiber and vitamin A, C, and K.
Count 3 Units

*low sodium is a better choice and will bring down the sodium level
**You can substitute another can of cannelli or other beans, diced lean ham or chicken breast.

I used 2 Tbsp fresh basil from my garden instead of the thyme and didn't have the fennel seed on hand, and it was still great!

Thanks, Marcia, this one is delicious!