Serves: 4
Total Calories: 410
1. Heat oil in Dutch oven or 3-quart saucepan over medium heat until hot. Add sage and garlic cook and stir 2 to 3 minutes or until garlic is tender.
2. Stir in all remaining ingredients. Bring to a boil. Reduce heat to low simmer 15 to 20 minutes or until slightly thickened, stirring occasionally.
Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 370 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 980 mg 41% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 16 g 64% * Sugars: 10 g * Protein: 18 g * Vitamin A: 30% * Vitamin C: 40% * Calcium: 20% * Iron: 25% * Dietary Exchanges: 4 Starch, 1 Very Lean Meat, 1/2 Fat or 4 Carbohydrate, 1 Very Lean Meat, 1/2 Fat
This Tuscan Bean Stew recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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