Cannellini Beans with Roasted Onion and Tomatoes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 170.8
  • Total Fat: 8.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 348.9 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.6 g

View full nutritional breakdown of Cannellini Beans with Roasted Onion and Tomatoes calories by ingredient
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Number of Servings: 6


    1 medium Onion (or 4-6 shallots), sliced
    1 cup Grape Tomatoes, halved
    1 15 oz. can Cannellini beans, drained and rinsed
    1 cup Swanson Reduced Sodium Chicken Broth
    3 tablespoons Olive Oil
    2 teaspoons Italian Seasoning
    Salt and Pepper


Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Arrange onion and tomatoes on the baking sheet. Sprinkle with olive oil, salt, and pepper. Toss to coat all sides. Roast in the oven for 30 minutes, or until the vegetables are tender.

While the onions and tomatoes are roasting, combine beans, chicken broth, and Italian seasoning in a medium-large skillet over medium-high heat. Simmer until beans are warmed through. When the onions and tomatoes come out of the oven, add them to the skillet. Simmer for about 10-15 minutes, or until the broth has reduced by half.
Makes 4-6 Servings. Nutrition information is based upon a 1/6 serving size.

Number of Servings: 6

Recipe submitted by SparkPeople user PWHATLEY.

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