|
Cannellini Parmesan Casserole
Cannellini Parmesan Casserole
Prep and Cook Time: 20 minutes
Yield: Makes 6 servings
A super-quick dish chock full of good-for-you beans and vegetables. All you need to add is a leafy green side salad and a slice of whole grain bread.
Ingredients:
2tablespoons olive oil
1cup chopped onion
2teaspoons minced garlic
1teaspoon dried oregano leaves
1/4teaspoon black pepper
2cans (about 14-1/2 ounces each) diced tomatoes with onion and garlic, undrained
1jar (about 14 ounces) roasted red peppers, drained and cut into 1/2-inch pieces
2cans (about 15 ounces each) white cannellini beans or Great Northern beans, rinsed and drained
1teaspoon dried basil or 1 tablespoon chopped fresh basil
3/4cup grated Parmesan cheese
Preparation:
1.Heat oil in Dutch oven over medium heat until hot. Add onion, garlic, oregano and black pepper; cook and stir 5 minutes or until onion is tender.2.Increase heat to high. Add tomatoes with juice and red peppers; cover and bring to a boil.3.Reduce heat to medium. Stir in beans; cover and simmer 5 minutes, stirring occasionally. Stir in basil and sprinkle with cheese.
Nutritional Information:
Serving Size:
Protein
21 g
Fiber
12 g
Carbohydrate
47 g
Cholesterol
10 mg
Total Fat
10 g
Calories
302
Sodium
1,440 mg
Dietary Exchange:
Meat
1
Vegetable
3
Starch
2
Fat
1
Previous: Cannellini beans, Canned Peanut Butter Candy Cookies, Candy Cups, Candy Corn Crispie Treats, Candy Corn Cookies,
Next: Cannelloni, Cannoli Pastries, Cannoli Pastry Shells, Canon of lamb with black pudding, minted pea puree and wild garlic potato cakes, Canton Pork Stew,
|