summer cannellini with tomato, basil

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stew

 

 

* Exported from MasterCook *

 

Summer White Bean Stew with Tomatoes, Basil and Olive Oil

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:10

Categories : 2002-07-30 Beans

 

Amount Measure Ingredient -- Preparation Method

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4 cups cooked cannellini beans -- drained and rinsed

1 1/4 pounds large ripe tomatoes -- cored, 1/2-inch dice

12 large fresh basil leaves -- cut into thin strips

2 tablespoons extra-virgin olive oil

additional olive oil for drizzling

Salt and ground black pepper

 

1. Place beans, tomatoes, and basil in large bowl. Drizzle with 2 tablespoons

oil and season with salt and pepper to taste.

 

2. Divide bean mixture among large individual soup bowls. Drizzle with more oil

to taste and serve immediately.

 

PER SERVING: 328 calories, 17g protein, 8g fat 49g carbohydrates, 14g fiber,

283mg sodium, 9% vitamin A, 49% vitamin C, 6% calcium

 

Cuisine:

" Italian "

Source:

" Natural Health, July 01 1998 "

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Per Serving (excluding unknown items): 336 Calories; 8g Fat (20.2% calories from

fat); 19g Protein; 51g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 22mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

NOTES : This no-cook " stew " is the perfect choice for a hot summer night. The

juice from ripe summer tomatoes and a little extra-virgin olive oil moisten the

white beans (use canned or boil some yourself over the week-end and refrigerate

them in their cooking liquid for up to four days) and form a delicious base. A

sprinkling of fresh basil adds an authentic Italian flavor, but other tender

fresh herbs, such as mint, cilantro, or tarragon, also work, well. Make sure to

serve some crusty whole-grain bread with this dish to soak up the tasty liquid

at the bottom of each howl. A leafy green salad would round out this meal

nicely.

 

 

Nutr. Assoc. : 0 1514 0 0 0 0