Recipe - Vegetable And Bean Stew With Polenta

3 teaspoon Olive oil
1 Onion; thinly cut or sliced up
15 ounce White kidney beans; rinsed,
drained
8 cup Cabbage; shredded
1 One half cup Vegetable broth
2 ounce Tofu; firm, cut into 1"
; cubes
2 tablespoon Tomato paste
Black pepper; to taste
2 tablespoon Fresh parsley; chopped
14 ounce Polenta; logprepared, cut
; into 1/2" slice

In a large nonstick skillet, heat 2 tsp olive oil over medium heat. Add
onion and cook, stirring until softened and beginning to brown, 45
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 One half tsp olive oil over bottom of
skillet; heat pan over mediumhigh heat. Add half of polenta, cook until
browned and crusty, about 3 minutes per side; repeat with remaining One half 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: 9
One half Grain(Starch); 2 Lean Meat; 2 One half Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Recipe by: St. Joseph Healthcare/New Mexico Heart Institute

Converted by MM_Buster v2.0n.