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3 tablespoons olive oil
2 large cloves garlic, peeled, but left whole
1 sprig fresh rosemary
Two 14-ounce cans Cannellini beans, drained, rinsed
1/4 - 1/3 cup chicken broth
2 tablespoons freshly grated Parmesan cheese
Kosher salt & black pepper
Olive oil
In a large skillet heat olive oil over medium-low heat. Add whole garlic cloves and rosemary sprig. Sauté until garlic is soft and rosemary is crispy. Smash garlic with the back of a wooden spoon. Remove rosemary, slide off the leaves and mince them; return to skillet. Add beans and heat through, stirring and roughly mashing with the spoon, adding chicken broth until desired consistency. Stir in Parmesan, salt, and black pepper. Place in a serving bowl and drizzle with additional olive oil. Serve hot. Makes 6 servings.
Per Serving: Calories 169; Protein 8 g; Fat 5 g; Carbs 13 g; Sugar 0 g; Sodium 227 mg