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Garden Patch Soup
Serves 8; 1 cup per serving
2 tablespoons olive oil
1 large onion, chopped
3 14.5-ounce cans fat-free, low-sodium chicken broth
4 ounces collard greens, thinly sliced
2 medium carrots, very thinly sliced crosswise
1 cup frozen lima beans
1/2 cup dried whole-wheat elbow macaroni (about 2 ounces)
2 tablespoons snipped fresh parsley
2 medium garlic cloves, minced
1 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
In a soup pot or Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 5 to 7 minutes, or until soft, stirring occasionally. Reduce the heat to medium.
Stir in the remaining ingredients. Cook for 25 minutes, or until the pasta is tender, stirring occasionally.
Nutritional Analysis (per serving)
Total Fat 3.5 g
Saturated 0.5 g
Trans Fat 0.0
Cholesterol 0 mg
Sodium 171 mg
Carbohydrates 14 g
Fiber 3 g
Sugars 4 g
Protein 20 g
Reprinted with permission from Healthy Soul Food, Copyright © 2009 by the American Heart Association.