Yield: 1 Servings
|1 tablespoon||Favorite sauteing liquid|
|1 medium||Onion, chopped|
|3||Cloves garlic, finely chopped|
|1 can||(14 oz.) small white beans, rinsed and drained|
|1 can||(14 oz.) vegetable broth or your own|
|1 can||(16 oz.) tomatoes, chopped|
|½ teaspoon||Dried basil|
|½ teaspoon||Dried oregano|
|½ teaspoon||Dried rosemary, crumbled|
|⅛ teaspoon||Ground red pepper|
|1 pack||(10 oz.) fresh spinach|
|½ cup||Fatfree shredded mozzarella cheese|
1. In a 10-inch oven-proof skillet, heat sauteing liquid. Add onion and saute 5 minutes or until onion softens and becomes translucent, adding more liquid if needed. Add garlic and saute 1 minute. Add beans, broth, tomatoes with their juice, herbs and red pepper. Cook stirring occasionally, 15 minutes.
2. Add spinach, 1 cup at a time, to mixture. Cook 3 to 5 minutes or until spinach wilts.
3. Heat broiler. Cover top of spinach and bean mixture with cheese. Broil 4 inches from heat source until cheese melts and begins to brown.
Source: Country Living Magazine May 1995 Posted to fatfree digest V96 #246 From: Joseph & Dianne Fago <joeanddi@...> Date: Thu, 05 Sep 1996 22:44:50 -0500