Vegetable And Bean Stew with Polenta

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Vegetable And Bean Stew with Polenta Ingredients

3 ts Olive oil	; cubes
1 Onion; thinly sliced	2 tb Tomato paste
15 oz White kidney beans; rinsed,	Black pepper; to taste
8 c Cabbage; shredded	2 tb Fresh parsley; chopped
1 1/2 c Vegetable broth	14 oz Polenta; log-prepared, cut
2 oz Tofu; firm, cut into 1"	; into 1/2" slice

Instructions for Vegetable And Bean Stew with Polenta

In a large nonstick skillet, heat 2 tsp olive oil over medium heat. Add onion and cook, stirring until softened and beginning to brown, 4-5 minutes. Add beans, cabbage, broth, tofu, and tomato paste. Cover and cook, stirring occasionally, until cabbage is tender, about 12 minutes. Season with pepper; stir in parsley. Brush 1/2 tsp olive oil over bottom of skillet; heat pan over medium-high heat. Add half of polenta, cook until browned and crusty, about 3 minutes per side; repeat with remaining 1/2 tsp olive oil and polenta. Spoon bean mixture over polenta and serve. Per serv: 311 cals, 6 g fat, 382 mg sod Per serving: 848 Calories (kcal); 8g Total Fat; (7% calories from fat); 39g Protein; 159g Carbohydrate; 1mg Cholesterol; 726mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: St. Joseph Healthcare/New Mexico Heart Institute Converted by MM_Buster v2.0n.

Main Ingredient: VegetablesCuisine: Uncategorized

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