Title: Broccoli & Navy Bean Stew
Categories: Soup Vegetable
Yield: 1 Servings

	x	Buckwheat spaghetti, cooked
1/2	ts	Red wine vinegar
	x	Brocolli
	x	Onions
	x	Navy beans (canned)
1/2	ts	Rosemary
	x	Raw diced tomato

Cook some buckwheat spaghetti, and save the water. Heat some water with about 1/2 t. of red wine vinegar, and saute some broccoli and onions (cut up, of course). When near-tender, add some cooked navy beans (I happened to have a can of Eden brand) and the drained spaghetti. If there isn't enough liquid, use a little of the spaghetti water. Also include a little rosemary (1/2 t. approx.) Cook a little longer. Serve with some raw diced tomato on top.

Source: from a few recipes put together.

Posted by Lois Patterson to the Fatfree Digest [Volume 15 Issue 23] Feb. 23, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

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