| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Favorite sauteing liquid |
| 1 | md | Onion, chopped |
| 3 | Cloves garlic, finely chopped | |
| 1 | cn | (14 oz.) small white beans, rinsed and drained |
| 1 | cn | (14 oz.) vegetable broth or your own |
| 1 | cn | (16 oz.) tomatoes, chopped |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried rosemary, crumbled |
| 1/8 | ts | Ground red pepper |
| 1 | pk | (10 oz.) fresh spinach |
| 1/2 | c | Fatfree shredded mozzarella cheese |
INSTRUCTIONS
1. In a 10-inch oven-proof skillet, heat sauteing liquid. Add onion and saute 5 minutes or until onion softens and becomes translucent, adding more liquid if needed. Add garlic and saute 1 minute. Add beans, broth, tomatoes with their juice, herbs and red pepper. Cook stirring occasionally, 15 minutes. 2. Add spinach, 1 cup at a time, to mixture. Cook 3 to 5 minutes or until spinach wilts. 3. Heat broiler. Cover top of spinach and bean mixture with cheese. Broil 4 inches from heat source until cheese melts and begins to brown. Source: Country Living Magazine May 1995 Posted to fatfree digest V96 #246 From: Joseph & Dianne Fago <joeanddi@aristotle.net> Date: Thu, 05 Sep 1996 22:44:50 -0500
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