If you like, toss the beans and sauce with 8 ounces of pasta for a filling vegetarian entree.
1 tablespoon vegetable oil, such as olive or canola oil ½ teaspoon rosemary, minced 5 cloves garlic, minced 1 stalk celery, quartered lengthwise and thinly sliced crosswise 1½ cups canned crushed tomatoes ½ teaspoon pepper ¼ teaspoon salt 2 cans (19 ounces each) cannellini beans, rinsed and drained 2 tablespoons grated Parmesan cheese
1. In a large nonstick saucepan, heat 1 teaspoon of the oil over medium heat. Add the rosemary and garlic, and cook 1 minute. Add the celery and cook until the celery is crisp-tender, about 3 minutes.
2. Stir in the tomatoes, pepper, and salt, and bring to a boil. Add the beans, reduce to a simmer, cover, and cook until the flavors are blended and the beans are rich and creamy, about 5 minutes.
3. Stir in the Parmesan and remaining 2 teaspoons oil. Makes 4 servings
Cannellini-Tomato Soup In step 2, stir in 3 cups of Roasted Vegetable Broth or Garlic Broth (both on page 32) when adding the tomatoes.
Good source of:calcium, fiber, folate, magnesium, potassium, thiamin, vitamin B6, vitamin E, zinc
Cannellini are large white kidney beans often used in Italian cooking. They are sold both dried and canned. Like all canned beans, cannellini should be rinsed and drained before use; this removes much of the sodium present in the canning liquid and also gives the beans a fresher flavor. Look for cannellini in the canned vegetable or Italian foods section of your supermarket.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.