*  Exported from  MasterCook  *

                           Tuscan Bean Topping

Recipe By     : Woman's Day, Apr 1996
Serving Size  : 4    Preparation Time :0:00
Categories    : Potatoes                         Beans & Legumes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      lg            Idaho baking potatoes -- baked
   1      tb            Vegetable oil
   1      md            Onion -- diced
   2      md            Carrots -- diced
   3                    Celery ribs -- diced
   1      cl            Garlic -- minced
  19      oz            Cannellini beans --
                        - rinsed & 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            Parmesan cheese --
                        - freshly grated (optional)

Preparation time: 25 minutes
Cooking time: 15 minutes

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 to 7 minutes.

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.

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.

Yield: 4 Servings

Per serving: 346 cal, 17 g pro, 61 g carbs, 6 g fat (15% CFF),
3 mg cholesterol, 1054 mg sod, 15 g fiber

Formatted by: Gail Shermeyer <4paws@netrax.net>


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