Red Potatoes and Baby Green Beans with Basil

(makes 4 servings)

4 medium red potatoes, 3/4 pound (340 g) total, scrubbed and quartered
4 large garlic cloves, peeled and cut into quarters
1/4 pound (115 g) tiny green beans, trimmed
1 tablespoon (15 ml) olive oil
2 tablespoons (30 ml) fat-free low-sodium canned chicken broth
salt (optional) and freshly ground pepper to taste
1 tablespoon (15 l) chopped fresh basil or 1 teaspoon (5 ml) crushed dried

1. Place the potatoes and garlic in saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat and simmer until tender when pierced with the tip of a knife, about 15 minutes. Drain.
2. Meanwhile, blanch beans in boiling water for 3 minutes. Drain and set aside.
3. Drizzle potatoes and garlic with olive oil and chicken broth. Toss to coat evenly. Season with salt (if using) and pepper. Add beans and basil; toss again. Serve at once.

Per serving: 107 calories (28% calories from fat), 2 g protein, 4 g total fat (0.5 g saturated fat), 18 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 6 mg sodium
Exchanges: 1 carbohydrate (1 bread/starch), 1 fat