Celery With Tomatoes Recipe
Summary
Ingredients
| Water/Nonfat chicken broth / vegetable broth / wine | 1⁄4 Cup (4 tbs) | |
| Sliced celery | 2 1⁄2 Cup (40 tbs) | |
| Onion | 1 , finely chopped | |
| Low-sodium tomato juice | 1⁄4 Cup (4 tbs) | |
| White wine | 1⁄2 Cup (8 tbs) | |
| Dried basil leaves | 1⁄2 Teaspoon | |
| Dried oregano leaves | 1⁄2 Teaspoon, dried | |
| White pepper | 1 Pinch | |
| Tomatoes | 1 1⁄2 Cup (24 tbs) (Chopped Fresh Or Low Sodium Canned) |
Nutrition Facts
Serving size: Complete recipe
Calories 280 Calories from Fat 14
% Daily Value*
Total Fat 2 g2.4%
Saturated Fat 0.34 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 301.8 mg12.6%
Total Carbohydrates 43 g14.5%
Dietary Fiber 13.3 g53.1%
Sugars 21.8 g
Protein 7 g14.7%
Vitamin A 85.1% Vitamin C 127.2%
Calcium 29% Iron 24%
*Based on a 2000 Calorie diet
Directions
Add celery and onion.
Cook and stir until the onion is soft.
Add more liquid during this process if necessary.
Add tomato juice, wine, basil, oregano, and pepper.
Cook over low heat for 20 minutes or until celery is tender.
Stir in tomatoes.
Cook for 5 minutes more.
Variation â– Substitute reserved liquid from canned tomatoes for all or part of tomato juice or wine.
Chef
