Cannellini Beans with Tomatoes
Serve with roasted chicken and a green salad.

Servings: 6 large servings

• 15 ounces fresh spinach leaves (1 1/3 of 2 - 10 ounces bags)
• 1 tablespoon olive oil, divided
• 1 cup sliced shallots
• 24 or more grape tomatoes or small cherry tomatoes, halved
• 2 teaspoons minced fresh rosemary
• 1 cup low-salt chicken broth
• 3 - 15 ounce cans cannellini, drained

Heat large deep nonstick skillet over high heat. Add spinach to dry skillet; toss until just wilted, about 3 minutes. Transfer to strainer set over bowl.

Heat 1 tablespoon oil in same skillet over medium-high heat. Add shallots; sauté 5 minutes. Reduce heat to medium; add tomatoes and rosemary and sauté 1 minute. Add broth; cover and cook until tomatoes begin to soften, stirring occasionally, about 4 minutes. Remove from heat. Stir in beans. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until juices thicken, about 15 minutes.

Stir washed, cleaned and dried spinach into beans. Season with salt and pepper to taste.

Per Serving: 138 Calories; 2g Fat (12.8% calories from fat); trace Saturated Fat; 8g Protein; 24g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 343mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

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