Sauteed Cannellini Beans

• 1/2 sweet bell pepper, finely choppedbell-pepper
• 1/2 medium onion, dicedonion
• 3 tablespoons olive oil, dividedolive-oil
• 2 cloves garlic, mincedgarlic
• 1/4 cup white winewhite-wine
• 1/2 cup chicken or vegetable stockchicken
• 1 teaspoon herbes de provenceherbes-de-provence
• 3 cups cooked cannellini beanscannellini-beans
• 1/2 baguette, sliced and toasted, for servingbaguette

1. 01In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, herbs de provence, and beans and simmer for 20 minutes. Pour into shallow bowls and drizzle with the remaining olive oil. Serve with bread slices.

Calories

414 kcal

Protein

18 g

Fat

12 g

Saturated fat

2 g

Carbs

57 g

Fiber

10 g

Sugar

4 g

Sodium

279 mg

Cholesterol

1 mg

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