| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Diabetic, Sauces, Vegetables |
8 |
Servings |
INGREDIENTS
| 4 |
x |
Carrots, finely chopped |
|
|
Large onion, finely chopped |
| 1 |
tb |
Olive oil |
| 2 |
x |
Cloves garlic, finely minced |
| 1 |
cn |
Kidney beans (19 oz.) |
| 1 |
cn |
Cannellini beans (19 oz.) |
| 1 |
tb |
Leaf basil, crumbled |
| 1 |
tb |
Leaf oregano, crumbled |
| 1 |
cn |
Tomatoes in juice (28 oz) |
| 1/4 |
c |
Tomato paste |
| 1/4 |
lb |
Fresh mushrooms, sliced |
| 1 |
pk |
(10 oz) broccoli, thawed |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Saute carrot and onion in oil in large non-stick saucepan till
softened, 5 minutes; add 1 to 2 tablespoons water if sticking. Add
garlic; saute 30 seconds. Add drained and rinsed beans, basil,
oregano, tomatoes (broken up), tomato paste and mushrooms; simmer,
covered 25 minutes to
mingle flavors. Add broccoli; cook 5 minutes. Add pepper. PER
SERVING: 3/4 cup = calories - 190, protein ~ 11 g., fat - 3 g.,
carbohydrate - 35 g., cholesterol ~ 0, sodium - 523 mg. FROM: Light &
Easy Meals from Family Circle Magazine issue August 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”