Greek White Beans

• 2 tablespoons olive oil
• 1 medium rib of celery, chopped
• 1 medium carrot, chopped
• 1/2 cup chopped onion
• 2 15-ounce cans no-salt-added navy or Great Northern beans, undrained
• 1/2 cup snipped fresh parsley
• 2 tablespoons no-salt-added tomato paste
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crumbled
• 1 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt

1. In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom.
2. Cook the celery, carrot, and onion for 8 to 10 minutes, or until softened, stirring frequently.
3. Stir in the remaining ingredients.
4. Bring to a boil.
5. Reduce the heat and simmer for 5 to 8 minutes, or until heated through.
6. Measure 1-tablespoon portions of leftover tomato paste, freeze them on a baking sheet, then store them in an airtight plastic bag in the freezer so theyll be ready whenever you need them.
7. Remove just the amount the recipe calls for.
8. If the dish requires cooking, you dont even need to thaw the tomato paste first.
9. (Per Serving)
10. Calories: 276
11. Total Fat: 7.0g
12. Saturated: 1.0g
13. Trans: 0.0g
14. Polyunsaturated: 1.0g
15. Monounsaturated: 5.0g
16. Cholesterol: 0mg
17. Sodium: 329mg
18. Carbohydrates: 40g
19. Fiber: 10g
20. Sugars: 10g
21. Protein: 13g
22. Dietary Exchanges
23. 2 1/2 Starch
24. 1 Vegetable
25. 1 Very Lean Meat
26. 1 Fat

olive oil, celery, carrot, onion, salt, parsley, nosalt, fresh oregano, pepper, red pepper, salt

Taken from www.epicurious.com/recipes/food/views/greek-white-beans-375714 (may not work)