Italian bean stew (vegetarian)

Yield: 4 Servings

Measure Ingredient
1 \N Onion; chopped
1 \N Green pepper; chopped (up to)
4 \N 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
\N \N Oregano; basil, and black pepper to taste
1 tablespoon Soy sauce
1 \N Box frozen spinach; thawed and drained

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, .

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