Try this Tuscan Bean Topping recipe, or contribute your own.
Suggest a better description1. 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, Womans Day, 4/96 Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 40 | ||
Calories from Fat: 30 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 280.5mg | 10 % | |
Potassium 36.5mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.8g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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