Italian bean stew (vegetarian)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 1 | Green pepper; chopped (up to) | |
| 4 | Cloves garlic; minced | |
| 1 | can | (28-oz) diced tomatoes |
| 1 | can | (15-oz) tomato sauce |
| 2 | cans | Beans (kidney; cannellini, or black); drained and rinsed |
| 1 | cup | Fresh or frozen corn |
| Oregano; basil, and black pepper to taste | ||
| 1 | tablespoon | Soy sauce |
| 1 | Box frozen spinach; thawed and drained | |
Directions
Date: Tue, 13 Feb 96 10:19:00 EST From: Karen Brown <karenb@...>
Here's my version of McDougall's "Italian Garbanzo Stew" from the MWL book (the below version is pretty close to the original--I just don't like garbanzos and found that frozen spinach works a little better than fresh).
I love this stew, and even my SAD husband and children like it.
Saute the onion, pepper, and garlic in water until soft. Add rest of ingredients (except spinach) and simmer covered for 20-30 minutes. Add spinach and heat through. Serve over rice.
FATFREE DIGEST V96 #43
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .