Half of the beans in this recipe are puréed so picky eaters won’t even know they’re there.
323 cal Serves 5
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Step 1In a food processor, purée tomatoes, navy beans and tomato paste. Transfer to a large stock pot.
Step 2Add the rest of the ingredients and simmer over medium heat for 20 to 25 minutes, stirring occasionally. Note: This recipe freezes really well. Portion into a lunch size meal and freeze your lunches for the week
Step 3Portion into 4 bowls and top with a sprinkle of cheese and green onions.
Per serving (1 ¼ cup / 300 ml)
- 16 g
- 514 mg
- 1323 mg
- Total fat
- 4 g
- Saturated fat
- 1 g
- 5 mg
- 61 g
- 12 g
Recipe developed by Nadine Day, RD. ©Heart and Stroke Foundation 2008.
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