November 14, 2007

Toasty Eyetalian Tomato Fazool

Tonight's dinner took MAYBE 20 minutes to cook. Which was good because even though I missed my yoga class, I had a lot of important TV to watch and facebook updates to make. Y'know.

Toasty Eyetalian Tomato Fazool
(an interpretation of Heidi Swanson's recipe in Super Natural Cooking)

3/4 cup toasted wheat germ
1 (32 oz) box organic vegetable stock
2 Tbl. olive oil
1 onion, chopped
1 tsp. red pepper flakes
1 (15 oz) can organic crushed tomatoes
2 (15 oz) cans organic beans, rinsed well (try navy, cannellini, black, etc)
1 tsp. sea salt
2 stalks fresh rosemary (or basil or whatever you have on hand)

Combine wheat germ, rosemary and stock in soup pot and heat over medium flame. Chop onion while oil heats in large pan. Add onion, red pepper, and salt to pan and cook until onion is soft, 5-10 minutes. Add tomatoes and beans and mix well. Add mixture to broth, cover, cook 5 more minutes. (Optional: sprinkle with parmesan cheese)

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