| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Beans and l, Pasta, Couscous, Etc., Soups & ste | 4 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1/3 | c | Apple juice |
| 2/3 | c | Onions; sliced |
| 1/2 | c | Diced red potatoes |
| 1/3 | c | Chopped carrots |
| 1 | c | Kidney beans; canned, drained |
| 1/2 | c | Peeled mud diced winter squash; (such as acorn) |
| 4 | c | Defatted stock |
| 2 | sm | Fresh jalapenos; halved, to taste |
| 1/2 | c | Orzo or broken spaghetti |
| 2 | tb | Tomato paste |
| 1 | tb | Prepared pesto |
INSTRUCTIONS
In a Dutch oven over medium-high heat, heat oil and juice, then stir in onions. Cook slowly without browning for 5 minutes, then add potatoes, carrots, kidney beans, green beans and squash. Cook, stirring, for 2 minutes, then add stock, jalapenos, orzo and tomato paste. Bring to a boil. Lower heat, cover and simmer 15 minutes, or until vegetables are tender. Before serving, stir in pesto. Serves 4-6. Each serving contains approximately 2 breed/starch exch., I fat exch.; 160 calories, 27gm. carbohydrate, 6gm, protein, 4gm. fat (including 1 gm. sat fat), 210 mg. sodium, 45 mg. calcium and 4 gm. dietary fiber. Recipe by: Mary Carroll's Healthful Cooking, Star Tribune 1/14/98 Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 12, 1998
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