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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This healthy recipe is from the American Institute for Cancer Research. Ingredients:
1/2 cup onion, chopped |
1 teaspoon olive oil |
1/2 cup celery, thinly sliced |
1/2 cup carrot, thinly sliced |
1 teaspoon garlic, minced |
1 (28 ounce) can diced tomatoes, undrained |
2 1/2 cups water |
1 teaspoon oregano |
1 teaspoon basil |
1/2 teaspoon cumin |
salt, to taste |
black pepper, freshly ground, to taste |
1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans, rinsed and drained |
1 (4 ounce) jar roasted red peppers, rinsed & patted dry, chopped |
1/2 cup fresh green beans, cut |
Directions:
1. Slowly brown onion in olive oil over low heat, about 5 minutes.
2. Add celery, carrots and garlic. Stirring, cook about 2 minutes.
3. Add tomatoes, water and spices.
4. Cover and cook over medium heat until vegetables are tender, about 5-10 minutes.
5. Add last 3 ingredients.
6. Cover and cook 10 minutes until green beans are tender.
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