Name: Tuscan Bean Topping
Ingredients: 4 lg Idaho baking potatoes; baked; 1 tb Vegetable oil; 1 md Onion; diced; 2 md Carrots; diced; 3 Ribs celery; diced; 1 Garlic clove; minced; 19 oz Cannellini beans; rinsed and drained; 1 c Chicken broth; 1/2 ts Dried rosemary; 1/2 ts Salt; 1/4 ts Black pepper; 1 md Tomato; diced, optional; 2 tb Freshly grated parmesan cheese, optional

When Jesus died, He died as my representative, and I died in Him; when He arose, He rose as my representative, and I arose in Him; when He ascended up on high and took His place at the right hand of the Father in the glory, He ascended as my representative and I ascended in Him, and today I am seated in Christ with God in the heavenlies. I look at the cross of Christ, and I know that atonement has been made for my sins; I look at the open sepulcher and the risen and ascended Lord, and I know the atonement has been accepted. There no longer remains a single sin on me, no matter how many or how great my sins may have been.

R.A. Torrey

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Dairy	Tuscan	Potatoes, Beans & leg, Luncheon	4	Servings

INGREDIENTS

4	lg	Idaho baking potatoes; baked
1	tb	Vegetable oil
1	md	Onion; diced
2	md	Carrots; diced
3		Ribs celery; diced
1		Garlic clove; minced
19	oz	Cannellini beans; rinsed and drained
1	c	Chicken broth
1/2	ts	Dried rosemary
1/2	ts	Salt
1/4	ts	Black pepper
1	md	Tomato; diced, optional
2	tb	Freshly grated parmesan cheese, optional

INSTRUCTIONS

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]>
Recipe by: Low-Fat Meals, Woman's Day, 4/96
Posted to MC-Recipe Digest V1 #895 by [email protected] (Shermeyer-Gail) on
Nov 09, 1997

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