| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | T | Favorite sauteing liquid |
| 1 | Onion, chopped | |
| 3 | Cloves garlic, finely | |
| chopped | ||
| 1 | 14 oz. small white beans | |
| rinsed and drained | ||
| 1 | 14 oz. vegetable broth or | |
| your own | ||
| 1 | 16 oz. tomatoes chopped | |
| 1/2 | t | Dried basil |
| 1/2 | t | Dried oregano |
| 1/2 | t | Dried rosemary, crumbled |
| 1/8 | t | Ground red pepper |
| 1 | 10 oz. fresh spinach | |
| 1/2 | c | Fatfree shredded mozzarella |
| cheese |
INSTRUCTIONS
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. Add spinach, 1 cup at a time, to mixture. Cook 3 to 5 minutes or until spinach wilts. 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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“It will work out perfectly – if you let Jesus take control”
Nutrition (calculated from recipe ingredients)
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Calories: 902
Calories From Fat: 447
Total Fat: 51.1g
Cholesterol: 149.7mg
Sodium: 3587.7mg
Potassium: 1461.9mg
Carbohydrates: 39.3g
Fiber: 12.7g
Sugar: 12g
Protein: 77.8g