|
|
|
 |
|
|
Creamy Primavera Verde
|
 |
|
2 tablespoons olive oil
1 large onion, finely chopped
6 garlic cloves, minced
1/4 cup all-purpose flour
2 cups canned vegetable or chicken broth
3 cans (4 ounces each) diced green chiles, drained
2 cans (15 ounces each) green enchilada sauce
1 can (8.25 ounces) sliced carrots, drained
1 can (8.75 ounces) whole-kernel corn, drained
1 can (8 ounces) cut green beans, drained
1 can (6.5 ounces) sliced mushrooms, drained
1 cup canned pinto or navy beans, drained and rinsed
1 cup Mexican crema (or heavy cream)
Salt and ground black pepper, to taste
2 pounds dried pasta, any shape, cooked according to package directions, hot
2 cups sharp grating cheese (optional)
1 cup thinly sliced green onions (optional)
|
Preparation:
Heat olive oil in a large, heavy pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and sauté 30 seconds. Add flour and stir until it is all absorbed. Stir in the broth and simmer to make a smooth thick sauce. Stir in chiles and enchilada sauce until combined. Simmer for 15 minutes until lightly thickened. Add carrots, corn, green beans, mushrooms and pinto beans. Heat to a simmer. Stir in crema, salt and pepper; keep warm. Serve with hot pasta, and cheese and green onions, for garnish, if desired.
Nutritional Information Per Serving: Calories 180; Total fat 7g; Saturated fat 3g; Cholesterol 13mg; Sodium 592mg; Carbohydrate 24g; Fiber 3g; Protein 5g; Vitamin A 33%DV*; Vitamin C 10%DV; Folate 4%DV; Calcium 4%DV; Iron 6%DV; Potassium 4%DV *Daily Value
|
 |
Preparation Time: 20 |
Serves: 18 |
| Recipe Origin: Spain |
|
Submitted by: |
|
Mealtime.org
United States |
|
|
|
|
| This recipe has been viewed 2952 times. |
|
|
|
