Yield: 6 Servings
|3 cups||Cannelini beans; cooked|
|1 cup||Onion; chopped|
|1 cup||Carrot; diced|
|1 cup||Tomatoes; peeled, diced|
|¼ teaspoon||Garlic powder|
|1 \N||Whole bay leaf|
|½ teaspoon||Dried oregano|
|⅛ teaspoon||Ground pepper|
|2 cups||Chicken broth; fat removed|
|2 cups||Chicken breast; no skin, no bone, R-T-C, diced, cooked|
|1 cup||Whole wheat bread crumbs|
|¼ cup||Parmesan cheese; grated|
In a dutch oven, cook sausage, then drain well. Add beans, onions, carrots, tomatoes, garlic powder, bay leaf, oregano, and pepper. Mix well. add stock and bring to a boil. Then reduce heat and simmer for 30 minutes. Preheat oven to 325F.
Remove bay leaf. Add chicken and pork, stirring with a wooden spoon. Turn into a 2-quart ovenproof casserole.
In a small bowl, mix bread crumbs and parmesan cheese. Spread on top of casserole and bake until heated through, about 30 minutes.
Recipe by: Rodale's Basic Natural Foods Recipe by Gloria Rose: Low-Fat Cooking for Good Health (1996)
Posted to Digest eat-lf.v097.n026 by MOOSE10475<MOOSE10475@...> on Jan 22, 1998