2 tsp. olive oil
\n1\/2 C. chopped onion
\n3 garlic cloves, minced
\n1 C. minced seeded plum tomato
\n1-1\/2 C. cubed peeled baking potato
\n1 C. (1-inch) pieces red bell pepper
\n1 C. (1-inch) pieces yellow bell pepper
\n1 C. (1-inch) pieces orange bell pepper
\n1\/4 tsp. salt
\n1\/4 tsp. black pepper
\n1 (10-1\/2-ounce) can low-salt chicken broth
\n1\/3 C. coarsely chopped fresh basil
\n1\/4 C. sliced pimento-stuffed olives<\/p>\n
Heat oil in a medium saucepan over medium-high heat. Add onion; saut\u00e9 10 minutes. Add garlic, and saut\u00e9 1 minute. Add tomato, and cook 5 minutes, stirring frequently. Add potato, bell peppers, salt, black pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Remove from heat; stir in basil and olives. Let stand, covered, 20 minutes.<\/p>\n
YIELD: 5 servings
\nServing size: 1 C.<\/p>\n
Calories: 105
\nFat: 3.3 g
\nFiber: 3.2 g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. olive oil 1\/2 C. chopped onion 3 garlic cloves, minced 1 C. minced seeded plum tomato 1-1\/2 C. cubed peeled baking potato 1 C. (1-inch) pieces red bell pepper 1 C. (1-inch) pieces yellow bell pepper 1 C. (1-inch) pieces orange bell pepper 1\/4 tsp. salt 1\/4 tsp. black pepper 1 (10-1\/2-ounce) can low-salt chicken broth 1\/3 C. coarsely chopped fresh basil 1\/4 C. sliced pimento-stuffed olives Heat oil in a medium saucepan over medium-high heat. Add onion;…<\/p>\n