In heavy saucepan, melt butter; stir in garlic, carrot, and onion. Cook over medium-low heat until onion is tender. Add stock; cover and simmer for 20 minutes. Stir in tomatoes and simmer for 10 minutes. Just before serving, stir in basil and salt and pepper to taste. Makes 6 servings (about 1 cup each). Source: The American Cancer Society Cookbook; Anne Lindsay. MM by Lyn. Posted to MC-Recipe Digest V1 #535 by firstname.lastname@example.org (Iris E. Dunaway) on Mar 22, 1997
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 6|
|Calories from Fat: 54 (34%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 14.7mg||5 %|
|Sodium 509.4mg||18 %|
|Potassium 615.1mg||16 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 16g|
|Protein 9.2g||13 %|
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Calories per serving: 161
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