INGREDIENTS
2
tablespoons olive oil
1
cup chopped onion
2
teaspoons minced garlic
1
teaspoon dried oregano leaves
1/4
teaspoon black pepper
2
cans (about 14-1/2 ounces each) diced tomatoes with onion and garlic, undrained
1
jar (about 14 ounces) roasted red peppers, drained and cut into 1/2-inch pieces
2
cans (about 15 ounces each) white cannellini beans or Great Northern beans, rinsed and drained
1
teaspoon dried basil
or 1 tablespoon chopped fresh basil
3/4
cup grated Parmesan cheese
PREPARATION:
- 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.
- Increase heat to high. Add tomatoes with juice and red peppers; cover and bring to a boil.
- Reduce heat to medium. Stir in beans; cover and simmer 5 minutes, stirring occasionally. Stir in basil and sprinkle with cheese.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
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
