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1 large onion, chopped
1 clove garlic, or more
1 teaspoon dried basil
1 teaspoon dried oregano
4 ounces corn
14 ounces tomatoes, canned, (undrained)
8 ounces cooked beans
1 pound zucchini, not too firm
2 tablespoons tomato puree
In a large saucepan, sauté the onions as you wish :-), until softened.
Meanwhile, dice the zucchini into fairly large cubes (1" ?).
Add tomatoes, puree, garlic and herbs to the onions and simmer for ten minutes (uncovered to thicken the sauce).
Add the zucchini and cook until tender, from 10-20 minutes depending on the size of the zucchini cubes.
When the zucchini is *almost* cooked, add the beans and the sweet corn and cook until the zucchini is ready and the mixture is piping hot. Eat sprinkled with loads of freshly milled black pepper.
Posted by Annice Grinberg
Nutritional Info Per Serving: 140 Calories (kcal); 1g Total Fat; (4% calories from fat); 8g Protein; 28g Carbohydrate; 0mg Cholesterol; 184mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates