Jessica Chang
2 carrots
½ zucchini squash
½ each red and yellow bell pepper, ribs and seeds removed
8 ounces fresh green beans, stem ends trimmed
3 garlic cloves, thinly sliced
2 tsp olive oil
¼ cup whole-wheat couscous
1 can (14 ounces) low sodium chicken broth
2 tbsp no salt added tomato paste
1 can (15.5 ounces) low sodium black beans, drained and rinsed
1 cup water
1. Cut carrots and zucchini in half lengthwise and thinly slice crosswise. Cut bell peppers into ½-inch pieces. Cut green beans into 2-inch lengths.
2. In a 3-quart microwave-safe dish, place carrots, bell peppers, green beans, garlic, and olive oil. Stir to coat. Cover and microwave on high for 5 minutes.
3. Add couscous, chicken broth, tomato paste, black beans, and water. Cover and microwave on high until vegetables and couscous are tender, 5 minutes.
Makes 4 servings
Prep time: 5 minutes
Cook time: 10 minutes
Minestrone Soup
March, 2013