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253-939-0906

This recipe is from the website www.ivu.org/recipes

Get all ingredients ready beforehand and it's a breeze to make. 

2 Tbsp olive oil                                                                   Mash 2 cans of beans, set aside

1-2 tbsp minced garlic                                                          Heat oil, add onion and garlic and cook for 3 min.

1 onion chopped                                                                Add all the beans, broth, mushrooms, rosemary, tomato,

3 cans Great Northern beans drained and rinsed                  vinegar, red pepper, salt and black pepper.  Bring to a

3 tsp dried rosemary, crushed                                              boil and simmer for 20 minutes, covered. 

3 cups vegetable broth                                                         Stir in spanch leaves and cook just until wilted.

1.5 tsp balsamic vinegar

3/4 tsp salt and pepper to taste                                            Serve with your favorite crusty whole wheat buns

1/4 tsp crushed red pepper                                                 and a green salad.

4-8 oz spinach rinsed, chopped

2 Tbsp minced parsley, snipped chives or

    grated soy parmesan. 

I always add extras depending on what is in my fridge.  Cauliflower and bok choy are great in this.  Also, if using fresh rosemary, use about a tablespoonful. 

 

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