Cannellini Parmesan Casserole
Browse the recipe Cannellini Parmesan Casserole
Cannellini Parmesan Casserole
Prep and Cook Time 20 minutes
YIELD Makes 6 servings
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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.
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:
- 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.
- Increase heat to high. Add tomatoes with juice and red peppers; cover and bring to a boil.
- Reduce heat to medium. Stir in beans; cover and simmer 5 minutes, stirring occasionally. Stir in basil and sprinkle with cheese.
This recipe appears in:
Italian
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 |