| 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 <4paws@netrax.net>
Recipe by: Low-Fat Meals, Woman's Day, 4/96
Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net (Shermeyer-Gail) on
Nov 09, 1997
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