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Italian-Style White BeansItalian-Style White Beans


Prepared by: Tammy Roberts
Nutrition Specialist,
University of Missouri Extension
January 24, 2016


Yield: 4 servings (1/2 cup)



  • 4 teaspoons olive oil
  • 1 garlic clove, finely chopped
  • 2 teaspoons finely chopped fresh sage, or 1/2 teaspoon dried
  • 1 teaspoon finely chopped fresh rosemary, or 1/2 teaspoon dried
  • 1 cup canned diced tomatoes
  • 1 (16-ounce) can cannellini beans, rinsed and drained
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon red-wine vinegar



  1. In a medium nonstick saucepan over medium-low heat, heat the oil. Sauté the garlic, sage, and rosemary until the garlic turns pale gold, about 5 minutes.
  2. Add the tomatoes; raise the heat to medium; cook, stirring occasionally, 5 minutes longer.
  3. Add the beans, salt and pepper; reduce the heat and simmer, stirring occasionally, about 5 minutes.
  4. Stir in the parsley and vinegar.


Nutrition information per serving:

Calories: 202

Fat: 5g

Carbohydrate 30g

Fiber: 5g

Protein: 12g

Sodium: 446mg


Source: Eat Well, Be Well with Diabetes, University of Missouri Extension



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, January 25, 2016