White Bean Ragout

White Bean Ragout

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From: Diabetic Living Magazine

Topped with Asiago cheese, this bean ragout dinner for two is perfect for a cool fall night.

Ingredients 2 servings

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Original recipe yields 2 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons olive oil
  • ½ cup chopped onion
  • 3 cloves garlic, minced
  • ⅔ cup sliced zucchini
  • 1 teaspoon snipped fresh rosemary
  • 1 (15 ounce) can reduced-sodium white kidney (cannellini) beans, rinsed and drained
  • ½ cup reduced-sodium chicken broth
  • ½ cup chopped roma tomato
  • 2 cups fresh baby spinach
  • 2 tablespoons finely shredded Asiago cheese

Preparation

  • Prep

  • Ready In

  1. In a 10-inch skillet heat oil over medium-high. Add onion and garlic; cook and stir 3 minutes or until onion is tender. Stir in zucchini and rosemary; cook and stir 3 minutes more.
  2. Stir in beans, broth and tomato. Bring to boiling. Stir in spinach just until wilted. Serve topped with cheese.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 263 calories; 7 g fat(2 g sat); 11 g fiber; 38 g carbohydrates; 15 g protein; 79 mcg folate; 6 mg cholesterol; 4 g sugars; 2,345 IU vitamin A; 26 mg vitamin C; 230 mg calcium; 6 mg iron; 418 mg sodium; 341 mg potassium
  • Nutrition Bonus: Vitamin A (47% daily value), Vitamin C (43% dv), Iron (33% dv), Calcium (23% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ vegetables, 2 starch, 1 lean protein, ½ fat

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