Tuscan-Style Vegetables
Serves 4
Time 15 min
White beans, a traditional addition to many classic Italian dishes, add texture and protein to this hearty side dish. Serve this in the summer, when tomatoes and zucchini are seasonal standouts.
Special Diets:
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1/2 small red onion, sliced
- 2 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1/2 medium zucchini, chopped
- 1 stalk celery, sliced
- 1/2 medium red bell pepper, chopped
- 1 medium tomato, chopped
- 2 sprigs rosemary
- 1 cup cooked white beans, rinsed
- 1 cup coarsely chopped spinach
- 1/2 cup cubed mozzarella cheese
Method
Heat oil in a large nonstick skillet over medium heat.
Add onion, garlic, oregano, zucchini, celery and pepper and cook until vegetable begin to soften, about 2 minutes.
Add tomato, rosemary and beans and cook until the tomato begins to release its juices, about 2 minutes more.
Add spinach and cheese, stir well and cook for 1 minute, or just until spinach is wilted and cheese begins to melt.
Transfer to plates and serve.
Nutritional Info:
Per serving: 170 calories (60 from fat), 6g total fat, 2.5g saturated fat, 10mg cholesterol, 110mg sodium, 19g carbohydrates (7g dietary fiber, 4g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 1/2 small red onion, sliced
- 2 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1/2 medium zucchini, chopped
- 1 stalk celery, sliced
- 1/2 medium red bell pepper, chopped
- 1 medium tomato, chopped
- 2 sprigs rosemary
- 1 cup cooked white beans, rinsed
- 1 cup coarsely chopped spinach
- 1/2 cup cubed mozzarella cheese