4 large Idaho baking potatoes, baked
1 tbsp Vegetable oil
1 medium Onion, diced
2 medium Carrots, diced
3 Ribs celery, diced
1 Garlic clove, minced
19 oz Cannellini beans, rinsed and drained
1 cup Chicken broth
1/2 tsp Dried rosemary
1/2 tsp Salt
1/4 tsp Black pepper
1 medium Tomato, diced, optional
2 tbsp Freshly grated parmesan cheese, optional
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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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