Ratatouille with Cannellini Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Canned Tomatoes, 3.5 cupZucchini, 2 cup, dicedYellow squash; 2 cup, dicedEggplant, fresh, 4 cup, cubesOnions, raw, 1 cup, choppedGarlic, 6 clovesPepper, black, 1 tspMorton Salt - Lite Salt, 1 tspBasil, 4 tbspOregano, ground, 1 tbspCrushed Red Pepper, .25 tspCannellini Beans (White Kidney Beans), 15 oz can
1.Pour diced tomatoes into a large saucepan or Dutch oven over medium-low heat; add zucchini, yellow squash, eggplant, and onion; stir once. Sprinkle salt over vegetables. Bring mixture to a boil and simmer until the vegetables start to cook down, 10 to 15 minutes; stir in Italian seasoning, garlic powder, and black pepper to taste.
2.Cook uncovered over medium-high heat until the sauce has reduced and vegetables are tender, about 1 hour, stirring often. (Or if preferred, cover pan and cook over low heat 2 to 3 hours.) Adjust seasonings. Drizzle with olive oil just before serving.
Serving Size: 8 - 2 cup services
Number of Servings: 8
Recipe submitted by SparkPeople user LIKES2CYCLE.
2.Cook uncovered over medium-high heat until the sauce has reduced and vegetables are tender, about 1 hour, stirring often. (Or if preferred, cover pan and cook over low heat 2 to 3 hours.) Adjust seasonings. Drizzle with olive oil just before serving.
Serving Size: 8 - 2 cup services
Number of Servings: 8
Recipe submitted by SparkPeople user LIKES2CYCLE.
Nutritional Info Amount Per Serving
- Calories: 108.6
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 409.8 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 7.2 g
- Protein: 5.8 g
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