* Exported from MasterCook *

                        Tuscan Skillet Supper

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beans 4 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  olive oil
  1                cup  chopped zucchini
     1/2           cup  sliced onion
     1/2           cup  sliced celery
     1/2           cup  diced red bell pepper
  1           teaspoon  dried oregano
  2                     garlic cloves -- minced
  1                cup  diced tomato
  1       (15-ounce) can  cannellini beans or other white beans -- rinsed and 
                         drained
  2                     rosemary sprigs
  1                cup  chopped spinach
     1/2           cup  (2 ounces) shredded part-skim Mozzarella
                        cheese
     1/2      teaspoon  salt
     1/8      teaspoon  black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and next 
5 ingredients (zucchini through garlic); sauté 2 minutes. Stir in tomato, beans, 
and rosemary; cook 2 minutes. 
Stir in spinach and remaining ingredients; cook 1 minute or until spinach wilts 
and cheese begins to melt. Discard rosemary.

Serving Size: 1 1/4 cups

Description:
  "4 Points Per Serving"
Source:
  "Cooking Light, June 1998, p.136"
Copyright:
  "© Cooking Light"

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Per serving: 221 Calories (kcal); 6g Total Fat; (21% calories from fat); 13g Protein; 
32g Carbohydrate; 8mg Cholesterol; 372mg Sodium
Food Exchanges: 1 1/2 Grain Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 
0 Other Carbohydrates