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Prep Time: 5 mins | Cook Time: 10 mins | Serves: 4

Ingredients

• 2 cans low sodium white beans (Cannellini, Great Northern, or Navy beans)

• 1 ½ Tbsp olive oil, divided

• 2-3 sprigs fresh rosemary

• 3 cloves garlic, peeled

• ¼ tsp chili flakes

• ¼ c homemade or low-sodium vegetable broth, optional

• 1-2 c fresh arugula

• 4 c vegetables of choice, zucchini, yellow squash, mushrooms, and onions

• Salt and pepper to taste

• 1-2 oz shaved parmesan cheese, optional

Directions

1. Heat sauté pan on low-medium heat. Add 1 Tbs olive oil, garlic, rosemary and chili flakes. Heat until garlic is golden brown.

2. Add beans (drain one can, retain liquid of other can), and stir to combine. Simmer on low-medium heat until heated through, about 5 minutes.

3. While beans are cooking, heat 1 tsp of olive oil in separate pan on medium heat. Add chopped veggies, salt and pepper to taste. Sauté until veggies browned but still firm.

4. Once cooked through, mash about half of beans with a masher or back of a fork to create desired creamy consistency. Add low sodium vegetable stock as needed to maintain desired moisture.

5. Add arugula to beans and stir to combine. Cook one more minute until arugula slightly softened. Add salt and pepper to taste.

6. Serve beans, top with a drizzle of olive oil and shaved parmesan if desired. Serve with sautéed veggies. Enjoy!

Nutrition: (per serving) Calories: 302 kcals | Total Fat: 7 g | Saturated Fat: 1 g | Sodium: 46 mg | Carb: 43 g | Protein: 16 g | Fiber: 14 g.

Providence Heart Guide | 2022
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