Yield: 1 Servings
|2 teaspoons||Vegetable oil|
|½ cup||Sliced onion|
|2||Garlic cloves; minced|
|2 cups||Canned whole tomatoes; (with liquid); drain, seed, and chop tomatoes, reserving liquid|
|2 tablespoons||Chopped fresh parsley|
|1 teaspoon||Each basil leaves; salt, and granulated sugar|
|½ teaspoon||Oregano leaves|
|4 cups||Trimmed and halved green beans|
|½ cup||Sliced mushrooms|
In 4quart-saucepan heat oil over medium heat; add onion and garlic and sauté until onion is softened, about 1 minute. Add remaining ingredients except green beans and mushrooms and stir to combine; bring to a boil.
Reduce heat to low, add green beans, and cook, stirring frequently, until beans are tender-crisp, 5 to 10 minutes; add mushrooms and continue cooking until mushrooms are cooked through, 3 to 5 minutes longer.
MAKES 4 SERV~NGS
Each serving provides: 3½ vegetable Exchanges.: ½ Fat Exchange; 5 calories Optional exchange Per serving; 96 calories, 4 q protein: 3 g fat; 17 g carbohydrate; 98 mg calcium: 754 rng sodium: 9 mg cholesteral Gail S. Grossman New York, New York Scanned by Sandy Posted to recipelu-digest by Ron West <rwwest@...> on Feb 28, 1998