*  Exported from  MasterCook  *
 
                            Tuscan Bean Topping
 
 Recipe By     : Low-Fat Meals, Woman’s Day, 4/96
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Potatoes                         Beans & Legumes
                 Luncheon
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         idaho baking potatoes -- baked
    1      tablespoon    vegetable oil
    1      medium        onion -- diced
    2      medium        carrots -- diced
    3      ribs          celery -- diced
    1                    garlic clove -- minced
   19      ounces        cannellini beans -- rinsed and drained
    1      cup           chicken broth
      1/2  teaspoon      dried rosemary
      1/2  teaspoon      salt
      1/4  teaspoon      black pepper
    1      medium        tomato -- diced
                         --optional
    2      tablespoons   freshly grated parmesan cheese -- optional
 
 1. In medium saucepan, over medium-high heat, heat oil. Add onion, carrots,
 celery and garlic; cook, stirring frequently, until vegetables are
 crisp-tender, about 6 to7 minutes.
 
 2. Add beans, broth, rosemary, salt and pepper; bring to boil; reduce heat.
 Simmer until vegetables are tender and mixture has thickened, about 5 to 6
 minutes.
 
 3. Halve potatoes lengthwise, cutting almost to base of potato. Mash
 slightly with fork, leaving in skins. Spoon bean mixture over each potato,
 dividing evenly. Top with diced tomato and Parmesan cheese.
 
 Makes 4 servings. Preparation time: About 25 minutes. Cooking time: About
 15 minutes.
 
 Per serving: About 346 cal, 17 g pro, 61 g car, 6 g fat, 15% cal from fat,
 3 mg cholesterol, 1054 mg sod, 15 g fiber.
 
 Busted by Gail Shermeyer <4paws@netrax.net>
 
 
 
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