Once you’ve done the chopping, this simple sauce practically makes itself. Serve it over noodles, rice or roasted eggplant. Since it improves with age, consider making it a day or two ahead, then reheating just before serving.
- 1 Tbs. vegetable oil
- 1/2 medium onion, finely chopped
- 1 clove garlic, minced
- 1 small carrot, thinly sliced
- 1 small stalk celery, thinly sliced
- 1/2 medium green bell pepper, finely chopped
- 11/2 cups tomato sauce
- 1-inch piece fresh ginger, cut into 4 slices
- 15-oz. can yellow soybeans, with liquid
- 1 tsp. dried basil
- 1/4 cup chopped fresh flat-leaf parsley
In medium skillet, heat oil over medium-high heat. Add onion, garlic, carrot, celery and green pepper and cook, stirring often, until beginning to soften, 3 minutes. Add tomato sauce, ginger and soybeans with liquid and stir well. Stir in basil and parsley.
Reduce heat to medium-low. Season to taste with salt and pepper. Simmer, uncovered, until vegetables are just tender, 20 to 25 minutes. Remove and discard ginger. Season to taste with salt and pepper and serve hot.
- Calories: 239
- Carbohydrate Content: 240 g
- Fat Content: 11 g
- Fiber Content: 7 g
- Protein Content: 16 g
- Saturated Fat Content: 1 g
- Sodium Content: 607 mg