Title: Broccoli and navy bean stew
 Categories: Digest, Feb95, Fatfree
      Yield: 1 Servings
 
        x  Buckwheat spaghetti, cooked
    1/2 ts Red wine vinegar
        x  Brocolli
        x  Onions
        x  Navy beans (canned)
    1/2 ts Rosemary
        x  Raw diced tomato
 
  Cook some buckwheat spaghetti, and save the water. Heat some water
  with about 1/2 t. of red wine vinegar, and saute some broccoli and
  onions (cut up, of course).  When near-tender, add some cooked navy
  beans (I happened to have a can of Eden brand) and the drained
  spaghetti. If there isn't enough liquid, use a little of the
  spaghetti water. Also include a little rosemary (1/2 t. approx.)
  Cook a little longer. Serve with some raw diced tomato on top.