Spinach and beans au gratin

Yield: 1 Servings

Measure Ingredient
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

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