| Recipe Title: Summer Squash and Cannellini Bean Saute Contributed by: MaryMcP
Note from the Diva
| Really - cannellinin beans - try it, you'll like it. The Chix use cannellini beans alot in their recipes for added protein. Of course in my kitchen I add plenty of garlic and hot peppers but will write up the recipe as it came from them. Here you go! |
List of Ingredients
1 T olive oil
1 med onion, diced
2 cloves of garlic
1 zucchini, halved and sliced
1 yellow squash, halved and sliced
1-15 oz can cannellini beans, rinsed and drained
1 large tomato, chopped
1 T oregano
1 T basil, chopped
1/4 t sea salt
1/4 t pepper
1 T red wine vinegar
1/3 c fresh grated Parmesan cheese |
Preparation
Heat oil in large saute pan. Add onion and garlic and cook about 2 minutes until onion begins to soften. Add squash and continue to cook until it begins to soften. Add beans, tomato, oregano, basil, salt and pepper. Cook another minute or so until squash is cooked through but still crisp. Add vinegar and Parmesan cheese and stir to combine.
Serve with your choice of brown rice or whole wheat pasta.
Yum Yum! | Cookbook Category
Vegetables
General Cooking/Prep Method
Stovetop
Extra Features of Recipe
Difficulty Level-Moderate
Vegetarian/Vegan
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Appetizers