Pantry Primavera
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 244.4
- Total Fat: 3.8 g
- Cholesterol: 1.5 mg
- Sodium: 777.1 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 12.2 g
- Protein: 14.5 g
View full nutritional breakdown of Pantry Primavera calories by ingredient
Introduction
I was in phase 1 of South Beach and only had access to my freezer stash and pantry. Here's what I came up with and my family even liked it. I was in phase 1 of South Beach and only had access to my freezer stash and pantry. Here's what I came up with and my family even liked it.Number of Servings: 10
Ingredients
-
1 can red kidney beans rinsed and drained
1 can white beans rinsed and drained
1 can tomato paste
1 3/4 cup fresh or canned mushrooms
1 can diced tomatos
4 cups fresh or frozen broccoli (1 16 oz bag frozen)
2 cups fresh or frozen green beans
3 cloves garlic
3 cups chicken or vegetable stock
2 Tbsp olive oil
1/2 tsp red pepper flake (more to taste)
salt and pepper to taste
Directions
Cook the tomato paste in the olive oil until it is no longer bright red.
Add garlic and red pepper flakes. Cook 2-3 minutes more until garlic is tender but not burned
Add chicken/vegetable stock and bubble for about 4 minutes until the paste has melted
Add all remaining ingredients and simmer 20-30 minutes until frozen veggies are hot or fresh veggies are cooked.
Number of Servings: 10
Recipe submitted by SparkPeople user CALIBBY.
Add garlic and red pepper flakes. Cook 2-3 minutes more until garlic is tender but not burned
Add chicken/vegetable stock and bubble for about 4 minutes until the paste has melted
Add all remaining ingredients and simmer 20-30 minutes until frozen veggies are hot or fresh veggies are cooked.
Number of Servings: 10
Recipe submitted by SparkPeople user CALIBBY.