Contributed By: brandylittle
Chatelaine
1 tbsp (15 mL) vegetable oil
1 large onion, sliced
1 large carrot, thickly sliced
2 minced garlic cloves
1 stalk celery, thickly sliced
2 cups (500 mL) thickly sliced mushrooms
1/4 tsp (1 mL) black pepper
1/4 tsp (1 mL) Tabasco
19 oz (540 mL) can pasta-style or Italian stewed tomatoes
19 oz (540 mL) can beans, such as Romano or kidney, drained
1 cup (250 mL) frozen or canned kernel corn, or frozen green beans or a mix of each
1/4 cup (50 mL) chopped fresh coriander
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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Special Features: Vegetarian
Meal Type: Entree
Ingredients
1 tbsp (15 mL) vegetable oil
1 Large onion, sliced
1 Large carrot, thickly sliced
2 Minced garlic cloves
1 stalk Celery, thickly sliced
2 cups (500 mL) thickly sliced mushrooms
1/4 tsp (1 mL) black pepper
1/4 tsp (1 mL) Tabasco
19 oz (540 mL) can pasta-style or Italian stewed tomatoes
19 oz (540 mL) can beans, such as Romano or kidney, drained
1 cup (250 mL) frozen or canned kernel corn, or frozen green beans or a mix of each
1/4 cup (50 mL) chopped fresh coriander
Preparation
1.Heat oil in a large saucepan set over medium heat. Add onion, carrot and garlic. Cook 5 minutes. Stir in celery, mushrooms, pepper and Tabasco.
2.Add tomatoes, including juice. Bring to a boil. Cover and simmer, stirring often, about 20 minutes. Stir in drained beans and frozen vegetables. Continue cooking until hot, from 5 to 10 minutes. Stir in coriander.
Cook's Notes
Nutrition Information
Calories: 197
;
Total Fat: 3.5g
;
Carbohydrates: 36.1g
;
Protein: 9.3g
;
Calcium: 75mg
;
Sodium: 565mg
;
Iron: 2.4mg
;
Fiber: 9.9g