Cannellini Bean Ragout
Serve with a green
salad with low fat balsamic vinaigrette.
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh thyme
3 garlic cloves, finely chopped
1/4 teaspoon dried crushed red pepper
5 cups thinly sliced kale or fresh spinach
1 - 14.5 ounce can fat free
vegetable or chicken broth
1 - 14.5 ounce can diced tomatoes with green
pepper and onion in juice
1 - 15 ounce can cannellini beans, drained
leaves into cigar like cylinders and slice crosswise into thin strips.
oil, garlic, and crushed red pepper to heavy large pot over medium-high heat and
sauté for 30 seconds. Add kale and broth; bring to boil. Reduce heat to
medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes
with juice, beans and thyme. Cover and simmer 15 minutes. Season with salt and
pepper. Serve ragout bowls garnished with croutons if desired.
Serving: 191 Calories; 5g Fat (18.7% calories from fat); 1g Saturated Fat; 12g
Protein; 32g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 693mg Sodium. Exchanges:
1 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 1 Fat.
Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007