Tuscan-Style White Beans

By Alissa -
From: Weight Watchers New Complete Cookbook

So, Bennegins has this Tuscan bean salad on their menu that I love, and this recipe comes close to the beans part of it. At Bennegins, they serve this bean mixture with goat cheese and thin bruscetta crisps. It's so tasty. I was glad I found a recipe that mimics it.

You can also add 2 cups of broth with the beans to make a soup. Or, puree the bean mixture at the end to make a tasty dip, according to the cookbook. :)

Makes 4 (1/2 cup) servings

4 tsp olive oil
1 garlic clove, finely chopped
2 tsp finely chopped fresh sage (or 1/2 tsp dried)
1 tsp finely chopped fresh rosemary (or 1/2 tsp dried)
1 cup canned diced tomatoes
1 (16 oz.) can cannellini beans
1/4 tsp salt
freshly ground pepper to taste
1 Tbsp finely chopped fresh parsley
1 tsp red wine vinegar

In medium nonstick caucepan over medium-low heat, heat the oil. Saute the garlic, sage and rosemary until the garlic turns pale gold, about 5 minutes. Add the tomatoes; raise the heat to medium; cook, stirring occasionally, 5 minutes longer. Add the beans, salt and pepper; reduce the heat and simmer, stirring occasionally, about 5 minutes. Stir in parsley and vinegar.

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