| 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
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”