| 1 Tbsp. extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 4 ounce cremini mushrooms quartered |
1 oz |
$3.99 per pound
|
$0.25 |
| 1 lrg onion minced |
1/4 onion |
$0.79 per pound
|
$0.07 |
| 1 lrg red bell pepper cut thin strips |
1/4 bell pepper |
$3.29 per pound
|
$0.30 |
| 1 x carrot peeled, minced |
1/4 carrot |
$1.49 per pound
|
$0.05 |
| 1 x garlic clove chopped |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 6 c. low-sodium vegetable broth more if needed |
1 1/2 cups |
$1.29 per 14 1/2 ounces
|
$1.13 |
| 3 lrg fresh flat-leaf parsley sprigs |
3/4 parsley |
$1.09 per cup
|
$0.01 |
| 3/4 tsp dry thyme |
1/6 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 1/2 c. small elbow macaroni |
2 tablespoons |
$1.25 per pound
|
$0.08 |
| 2 c. cooked shelled edamame |
1/2 cup |
n/a
|
|
| 1/4 c. grated Parmesan cheese |
1 tablespoon |
$5.49 per 6 ounces
|
$0.20 |
| Total per Serving |
$2.15 |
| Total Recipe |
$8.59 |
Suggestions?