Prep, cook, and total time	Calories per serving
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes	Approximately 250 calories Kidney beans (½ cup): ~110 calories Zucchini (1 cup): ~20 calories Spinach (1 cup): ~7 calories Olive oil (1 tsp): ~40 calories Vegetable broth (1 cup): ~20 calories

Ingredients

• 1 cup cooked kidney beans
• 1 zucchini, diced
• 1 cup fresh spinach
• 1 teaspoon olive oil
• 3 cups low-sodium vegetable broth
• 1 teaspoon Italian seasoning
• Optional: Fresh parsley for garnish

---

Instruction

1. In a large pot, heat olive oil over medium heat. Add zucchini and cook for 3–4 minutes until slightly softened.
2. Stir in the kidney beans and vegetable broth, then bring to a simmer.
3. Add spinach and Italian seasoning, cooking for an additional 5 minutes until spinach is wilted.
4. Taste and adjust seasoning if needed. Ladle into bowls and garnish with parsley if desired.
5. Serve warm and enjoy this nutrient-packed, heart-healthy lunch.

Photos

Extra tips

Flavor variations

• Add Grains: Include cooked quinoa or brown rice for added texture and nutrients.
• Herbal Twist: Use fresh basil or thyme for a unique flavor profile.
• Protein Boost: Add cubed tofu or cooked lentils for a higher protein content.
• Spicy Option: Sprinkle in red chili flakes for a gentle heat.

Storage tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove or in the microwave before serving.
• Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat.

Nutritional insight

• Kidney beans provide plant-based protein and fiber, supporting digestion and heart health.
• Zucchini is low in calories and rich in vitamins A and C, essential for blood pressure regulation.
• Spinach adds potassium and magnesium, nutrients that help maintain healthy blood pressure levels.
• Olive oil contains monounsaturated fats that are beneficial for cardiovascular health.

Similar Recipes