(shown with whole grain elbow macaroni)
1 tablespoon extra-virgin olive oil
1 cup chopped onions
2 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 (14.5-ounce) can diced tomatoes
1 (14-ounce) can artichoke hearts, 1/4 cup juice reserved
1/2 tablespoon dried basil
1/2 tablespoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon salt
Pinch of cayenne pepper
Put artichokes in a food processor, and pulse just long enough to break into smaller pieces. Set aside. Heat olive oil in a large saucepan or stockpot, and cook onion until translucent. Add garlic, and cook one minute, stirring frequently so garlic doesn’t burn. Add tomatoes, artichokes, artichoke juice, basil, parsley, oregano, salt, and cayenne pepper. Bring to a boil, and then lower heat. Simmer 30 minutes.
Yield: 12 servings (serving size: about 1/2 cup)
Serve with whole grain pasta, brown rice, couscous, lentils, quinoa, or spaghetti squash.
Add chopped kale, mushorooms, or spinach.
Top with chopped olives.