* Exported from MasterCook *
Tuscan Bean Topping
Recipe By : Low-Fat Meals, Woman's Day, 4/96
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Beans & Legumes
Luncheon
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large idaho baking potatoes -- baked
1 tablespoon vegetable oil
1 medium onion -- diced
2 medium carrots -- diced
3 ribs celery -- diced
1 garlic clove -- minced
19 ounces cannellini beans -- rinsed and drained
1 cup chicken broth
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium tomato -- diced
--optional
2 tablespoons freshly grated parmesan cheese -- optional
1. In medium saucepan, over medium-high heat, heat oil. Add onion, carrots,
celery and garlic; cook, stirring frequently, until vegetables are
crisp-tender, about 6 to7 minutes.
2. Add beans, broth, rosemary, salt and pepper; bring to boil; reduce heat.
Simmer until vegetables are tender and mixture has thickened, about 5 to 6
minutes.
3. Halve potatoes lengthwise, cutting almost to base of potato. Mash
slightly with fork, leaving in skins. Spoon bean mixture over each potato,
dividing evenly. Top with diced tomato and Parmesan cheese.
Makes 4 servings. Preparation time: About 25 minutes. Cooking time: About
15 minutes.
Per serving: About 346 cal, 17 g pro, 61 g car, 6 g fat, 15% cal from fat,
3 mg cholesterol, 1054 mg sod, 15 g fiber.
Busted by Gail Shermeyer <
[email protected]>
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