White Beans in Tomato Sauce
Serve with roasted chicken and a green salad.

Servings: 6

• 1 cup chopped onion
• 3/4 cup chopped peeled carrot
• 3/4 cup chopped celery
• 2 ounces thinly sliced pancetta
• 3 garlic cloves, minced
• 3/4 teaspoon dried rubbed sage
• 2 - 15 ounce cans cannellini beans, rinsed, drained
• 1 - 14.5 ounce can diced tomatoes in juice
• 1/2 cup canned fat-free low-salt chicken broth

Combine onion, carrot, celery, pancetta and garlic in heavy large saucepan. Cover and cook over medium-high heat until vegetables are tender, stirring occasionally, about 10 minutes. Add sage; stir 15 seconds. Stir in cannellini, tomatoes with juices and broth. Simmer covered until flavors blend, about 7 minutes. Season with salt and pepper. Transfer to bowl.

Per Serving: 169 Calories; 2g Fat (7.9% calories from fat); trace Saturated Fat; 10g Protein; 30g Carbohydrate; 7g Dietary Fiber; 7mg Cholesterol; 759mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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