Hearty Tuscan Vegetable Chowder

POINTS® value | 3
Servings |  6
Preparation Time |  20 min
Cooking Time |  25 min
Level of Difficulty |  Easy

 main meals |  We wrap up Vegetarian Week with our hearty chowder. It's packed with vegetables and TVP (textured vegetable protein) but even carnivores will love it.

 

 

Ingredients

2 tsp olive oil
1 cup onion(s), diced
3/4 cup carrot(s), diced
1/2 cup celery, diced
4 cup vegetable broth, canned
28 oz canned tomatoes, diced, in juice, undrained
15 oz canned cannellini beans, drained and rinsed
1 cup dry textured vegetable protein, granules (TVP)
3 tsp minced garlic
1 tsp fennel seed
1/4 tsp dried thyme
1 cup kale, frozen, chopped
1 cup frozen cut green beans
1/2 tsp table salt
1/2 tsp black pepper

Instructions

1.    Heat oil in a large saucepan. Add onion, carrots and celery. Saute 5 minutes until onion is translucent. Add broth, tomatoes and juice, beans, TVP, garlic, fennel and thyme. Bring to a boil. Reduce heat; cover and simmer 5 minutes.

2.    Stir in kale, green beans, salt and pepper. Simmer, covered, 10 minutes or until vegetables and TVP are tender. Yields about 1 1/2 cups per serving. (Note: Store in refrigerator for up to 4 days or freeze for future consumption.)