| 1 medium onion, cut into big chunks |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 1 medium carrot, in big chunks |
1/4 carrot |
$1.49 per pound
|
$0.05 |
| 1 celery stalk, in big chunks |
1/4 celery |
$1.99 per pound
|
$0.04 |
| 6 garlic cloves, 4 left whole, 2 finely chopped |
1 1/2 garlic cloves |
$4.00 per pound
|
$0.04 |
| 1/2 cup flat-leaf parsley leaves |
2 tablespoons |
$1.09 per cup
|
$0.14 |
| 1/4 teaspoon crushed red pepper flakes (or to taste) |
0.06 teaspoon |
$3.29 per pound
|
$0.00 |
| 1/2 cup olive oil, divided |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 2 to 3 tablespoons tomato paste |
1 7/8 teaspoons |
$1.29 per 6 ounces
|
$0.08 |
| 3 1/2 cups cooked, drained beans (save cooking liquid for water in recipe, if desired) or 2 15-ounce cans small white beans, rinsed |
3/4 cup |
$1.00 per item
|
|
| 1 tablespoon minced fresh rosemary |
3/4 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.06 |
| Total per Serving |
$0.83 |
| Total Recipe |
$3.33 |
Suggestions?