White Beans with Rosemary & Parmesan
For a filling vegetarian entree, toss this side dish with 8 ounces of cooked pasta.
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried rosemary
  • 5 cloves garlic, minced
  • 1 celery stalk, quartered lengthwise and thinly sliced crosswise
  • 1-1/2 cups canned crushed tomatoes
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cans (19 ounces each) white kidney beans (cannellini), rinsed and drained
  • 2 tablespoons grated Parmesan cheese

1. In large nonstick saucepan, heat 1 teaspoon of oil over medium heat. Add rosemary and garlic, and cook 1 minute. Add celery and cook 3 minutes, until celery is crisp-tender.

2. Stir in tomatoes, pepper, and salt, and bring to a boil. Add beans, reduce to a simmer, cover, and cook 5 minutes until the flavors are blended and the beans are rich and creamy.

3. Stir in Parmesan and remaining 2 teaspoons oil.

Nutritional Information
Per serving: 262 calories, 5.5g total fat, 1.1g saturated fat, 2.8g monounsaturated fat, 0.4g polyunsaturated fat, 1g dietary fiber, 12g protein, 43g carbohydrate, 2mg cholesterol, 554mg sodium.
Good source of: calcium, iron, riboflavin, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version

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