Cannellini Bean Ragout

Cannellini Bean Ragout
Serve with a green salad with low fat balsamic vinaigrette.

Servings: 4

• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh thyme
• 3 garlic cloves, finely chopped
• 1/4 teaspoon dried crushed red pepper
• 5 cups thinly sliced kale or fresh spinach
• 1 - 14.5 ounce can fat free vegetable or chicken broth
• 1 - 14.5 ounce can diced tomatoes with green pepper and onion in juice
• 1 - 15 ounce can cannellini beans, drained

Roll leaves into cigar like cylinders and slice crosswise into thin strips.

Add oil, garlic, and crushed red pepper to heavy large pot over medium-high heat and sauté for 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans and thyme. Cover and simmer 15 minutes. Season with salt and pepper. Serve ragout bowls garnished with croutons if desired.

Per Serving: 191 Calories; 5g Fat (18.7% calories from fat); 1g Saturated Fat; 12g Protein; 32g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 693mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 1 Fat.