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Cannellini Parmesan Casserole


Cannellini Parmesan Casserole

Cannellini Parmesan Casserole

A super-quick dish chock full of good-for-you beans and vegetables. All you need to add is a leafy green side salad and a slice of whole grain bread.

Prep and Cook Time 20 minutes

Yield

Makes 6 servings

Ingredients

2 tablespoons olive oil
1 cup chopped onion
2 teaspoons minced garlic
1 teaspoon dried oregano leaves
1/4 teaspoon black pepper
2 cans (about 14-1/2 ounces each) diced tomatoes with onion and garlic, undrained
1 jar (about 14 ounces) roasted red peppers, drained and cut into 1/2-inch pieces
2 cans (about 15 ounces each) white cannellini beans or Great Northern beans, rinsed and drained
1 teaspoon dried basil or 1 tablespoon chopped fresh basil
3/4 cup grated Parmesan cheese

Preparation

  1. Heat oil in Dutch oven over medium heat until hot. Add onion, garlic, oregano and black pepper; cook and stir 5 minutes or until onion is tender.
  2. Increase heat to high. Add tomatoes with juice and red peppers; cover and bring to a boil.
  3. Reduce heat to medium. Stir in beans; cover and simmer 5 minutes, stirring occasionally. Stir in basil and sprinkle with cheese.

Nutritional Information

Protein 21 g
Fiber 12 g
Carbohydrate 47 g
Cholesterol 10 mg
Total Fat 10 g
Calories 302
Sodium 1,440 mg

Dietary Exchange

Meat 1
Vegetable 3
Starch 2
Fat 1

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