Warm White Beans With Roasted Fennel

Makes 8 servings

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4 cups thinly sliced fennel

bulb

3 tablespoons olive oil,

divided

3/4 teaspoon freshly ground black pepper, divided

1/2 teaspoon salt, divided

1/4 teaspoon ground red pepper

2 garlic cloves, minced

Cooking spray

3 tablespoons grated fresh

Parmigiano Reggiano

cheese

2 (15.8-ounce) cans Great

Northern beans, rinsed          and drained

4 cups baby spinach

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1. Preheat oven to 450 degrees.

2. Combine fennel, 1 tablespoon oil, 1/2 teaspoon black pepper, 1/4 teaspoon salt, red pepper, and garlic in a large bowl; toss to coat fennel. Arrange fennel mixture in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for

15 minutes or until fennel begins to brown. Stir; sprinkle cheese evenly over fennel mixture. Bake an additional 5 minutes or until golden brown.

3. Heat a large nonstick skillet over medium heat; add 2 tablespoons oil. Add beans; cook 2 minutes or until heated. Add fennel mixture, spinach, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Cook 2 minutes; serve immediately.

From Cooking Light Pick Fresh Cookbook

Per serving: 140 calories, 6 grams protein, 17 grams carbohydrates, 6 grams fat, 2 milligrams cholesterol,

231 milligrams sodium, 5 grams dietary fiber.EndText