Cannellini Parmesan Casserole

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Cannellini Parmesan Casserole

 

2 TB olive oil

1 cup chopped onion

2 tsp. minced garlic

1 tsp. dried oregano leaves

1/4 tsp. ground black pepper

2 cans (14-1/2 oz. ea.) diced tomatoes with onion and garlic, undrained

1 jar (14 oz.) roasted red peppers, drained and cut into 1/2 " pieces

2 cans (14-1/2 oz. ea.) white cannellini or Great Northern beans, rinsed and

drained

1 TB fresh basil leaves, chopped or 1 tsp. dried basil

3/4 cup grated Parmesan cheese

 

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.

 

Serves: 6.

 

Nutrition Information per serving:

Calories 302, Total Fat 10 g, Cholesterol 10 mg, Carbs 47 g,

Fiber 12 g, Protein 21 g, Sodium 1,440 mg.

 

Diabetic Exchanges: 2 starch, 3 vegetable, 1 meat, 1 fat.