Recipe from The Way the Cookie Crumbles

This was a really great, not-too-heavy meal for a cold day.  J’s only problem with it, as usual, was the lack of meat.  But he went back for seconds, so I guess it wasn’t that big of a problem! šŸ™‚

Ingredients:
2 T olive oil
4 cloves garlic, minced
1/4 t crushed red pepper flakes
14 ou diced tomatoes
1/4 c water
1 medium potato, cut into 1/4-inch dice
1 small-medium zucchini, diced
1-2 carrots, diced
14 ou small white beans (I used Great Northern), drained and rinsed
1/4 t dried rosemary
1/4 t salt

Directions:
Place oil, garlic and red pepper in a large, high-sided skillet.  Cook over medium heat about 30 seconds to one minute.  Add the tomatoes, water and potato, and cover.  Simmer for about 15 minutes, until potatoes are almost cooked through.

Mix in the zucchini, carrots, beans, rosemary and salt.  Cover again and cook about 10 minutes, stirring often, until potatoes and zucchini are tender. 

Check the consistency of the sauce.  It should be thick and soupy.  Add water if needed, or boil uncovered to thicken.

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