Three Bean Ragout
Serve with crusty white bread.

Servings: 6

• 12 ounces small thin green beans, trimmed and halved crosswise
• 3/4 cup frozen shelled edamame, not thawed
• 2/3 cup finely chopped onion
• 2 garlic cloves, minced
• 1 bay leaf
• 2 - 3 inch sprigs of fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium carrot, diced finely
• 1 medium celery rib, diced finely
• 1 15.5 ounce can small white beans, rinsed and drained
• 1 1/2 cups fat-free chicken broth
• 1 tablespoons non saturated fat margarine
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh chervil (optional)

Cook haricots verts in a large pot of boiling salted water until just tender, 3 to 4 minutes. Transfer with a slotted spoon to a bowl of ice and cold water, then drain.

Add edamame to boiling water and cook 4 minutes. Drain in a colander, then rinse under cold water.

Cook onion, garlic, bay leaf, rosemary, salt, and pepper in oil in a 2- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.

Add white beans and stock and simmer, covered, stirring occasionally, 10 minutes. Add haricots verts and edamame and simmer, uncovered, until heated through, 2 to 3 minutes. Add margarine, parsley, and chervil (if using) and stir gently until margarine is melted. Discard bay leaf and rosemary sprigs.

Per Serving: 200 Calories; 6g Fat (25.1% calories from fat); 1g Saturated Fat; 14g Protein; 27g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 674mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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