Vegetable and bean stew with polenta

4 servings

Ingredients

Quantity Ingredient
3 teaspoons Olive oil
1 Onion; thinly sliced
15 ounces White kidney beans; rinsed, drained
8 cups Cabbage; shredded
1½ cup Vegetable broth
2 ounces Tofu; firm, cut into 1\"
; cubes
2 tablespoons Tomato paste
Black pepper; to taste
2 tablespoons Fresh parsley; chopped
14 ounces Polenta; log-prepared, cut
; into 1/2\" slice

Directions

In a large nonstick skillet, heat 2 tsp olive oil over medium heat. Add onion and cook, stirring until softened and beginning to brown, 4-5 minutes. Add beans, cabbage, broth, tofu, and tomato paste. Cover and cook, stirring occasionally, until cabbage is tender, about 12 minutes. Season with pepper; stir in parsley. Brush ½ tsp olive oil over bottom of skillet; heat pan over medium-high heat. Add half of polenta, cook until browned and crusty, about 3 minutes per side; repeat with remaining ½ tsp olive oil and polenta. Spoon bean mixture over polenta and serve.

Per serv: 311 cals, 6 g fat, 382 mg sod Per serving: 848 Calories (kcal); 8g Total Fat; (7% calories from fat); 39g Protein; 159g Carbohydrate; 1mg Cholesterol; 726mg Sodium Food Exchanges: 9½ Grain(Starch); 2 Lean Meat; 2 ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: St. Joseph Healthcare/New Mexico Heart Institute Converted by MM_Buster v2.0n.

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