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Roasted Veggie Bean Pot

4 cups roasted vegetables
1 cup bouillon or white wine
2 cups canned tomato sauce or crushed tomatoes
1 teaspoon oregano
1 clove garlic, minced
pinch cayenne or Tabasco sauce, to taste
1 16-ounce can small white beans, drained
2 6-ounce cans chopped clams, undrained (optional)
1/2 cup chopped Italian (flat) parsley
Cooked barley or other whole grains of your choice

Combine all ingredients except the parsley in a large pot. Bring to a boil, reduce the heat and simmer 5-10 minutes to let the flavors blend. Stir in the parsley and serve over cooked whole grains.

6-8 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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