ANN COX/KROGER
1 T olive oil
1 onion, finely chopped
1-2 t minced garlic
2 (14.5-oz) can petite diced tomatoes
1 ½ c 99% fat free chicken broth
1 (38-oz) can Italian green beans
Heat olive oil in large saucepan over medium high heat; sauté onion and garlic for 4-5 minutes, stirring constantly. Add tomatoes and reduce heat to medium; cook for about 25-20 minutes. Add chicken broth and green beans; cook another 30 minutes over medium heat or until beans and tomatoes have cooked down. Yield: 6-8 servings