I fell in love with white beans on my recent trip to Italy. They are so versatile, heathy and inexpensive.
Vegetables
4 cups steamed or roasted vegetables - any combination of broccoli, cauliflower, carrots, squash, onions or peppers.
Sauce
This can also be used as a dip.
1 can white beans, drained but save the water.
2 cloves or more garlic
salt and pepper to taste
1/4c chopped parsley
1 Tbl+ 1 tsp olive oil
Puree all the sauce ingredients except the olive oil, adding as much water from the can needed to make a sauce like consistency and adjust taste with salt and pepper. Warm sauce and divide in to 4 servings, lining the bottom of each plate with the sauceDrizzle over 1 tsp olive oil per serving. Top with the vegetables.
Per servings. 145 cal for the sauce