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
Makes 6 servings
|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|
- 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.
|Total Fat||10 g|
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