Three Bean Ragout
12 ounces small thin green beans, trimmed and halved crosswise
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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