Tuscan Bean Topping
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
idaho, baked |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | medium |
onions
diced |
|
| 2 | medium |
carrots
diced |
|
| 3 | ribs |
celery
diced |
*
|
| 1 | clove |
garlic
minced |
|
| 19 | ounces |
white kidney beans, canned
rinsed and drained, prefer cannellini |
|
| 1 | cup |
chicken broth
|
|
| ½ | teaspoon |
rosemary leaves
dried |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | medium |
tomatoes
diced, optional |
|
| 2 | tablespoons |
Parmesan cheese
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
idaho, baked |
|
| 15 | ml |
vegetable oil
|
|
| 1 | medium |
onions
diced |
|
| 2 | medium |
carrots
diced |
|
| 3 | ribs |
celery
diced |
*
|
| 1 | clove |
garlic
minced |
|
| 549.1 | ml/g |
white kidney beans, canned
rinsed and drained, prefer cannellini |
|
| 237 | ml |
chicken broth
|
|
| 2.5 | ml |
rosemary leaves
dried |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | medium |
tomatoes
diced, optional |
|
| 3E+1 | ml |
Parmesan cheese
optional |
|
Directions
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.
Add beans, broth, rosemary, salt and pepper; bring to boil; Simmer until vegetables are tender and mixture has thickened, about 5 to 6 minutes.
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.
