| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped |
| 1 |
|
Green pepper, chopped |
| 3 |
|
up to |
| 4 |
|
Cloves garlic, minced |
| 1 |
|
28-oz diced tomatoes |
| 1 |
|
15-oz tomato sauce |
| 2 |
|
Beans, kidney cannellini |
|
|
or black drained and |
|
|
rinsed |
| 1 |
c |
Fresh or frozen corn |
|
|
Oregano, basil and black |
|
|
pepper to taste |
| 1 |
T |
Soy sauce |
| 1 |
|
Box frozen spinach, thawed |
|
|
and drained |
INSTRUCTIONS
Date: Tue, 13 Feb 96 10:19:00 EST From: Karen Brown
<karenb@po3.net.cho.ge.com> 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,
http://www.erols.com/hosey.
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