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Bean-Vegetable Casserole With Pesto

Fresh.n.Natural's picture
I do not know from where exactly I got this Bean-Vegetable Casserole With Pesto recipe. However, from wherever I got this Bean-Vegetable Casserole With Pesto recipe I was just delighted after trying this. Prepare it!
  Diced onions 120 Milliliter (1/2 Cup)
  Carrots 120 Milliliter, diced (1/2 Cup)
  Chopped garlic 15 Milliliter (1 Tablespoon)
  Diced celery 120 Milliliter (1/2 Cup)
  Olive oil 15 Milliliter (1 Tablespoon)
  Canned low sodium beans/900 gram pinto, kidney, black, garbanzos / great northern, drained 30 Ounce (Two 15 Ounce / 900 Grams Cans)
  Quartered tomatoes 240 Milliliter (1 Cup)
  Diced squash 1 Cup (16 tbs) (Yellow/Green)
  Red bell pepper 1 Large
  Garlic 8 Milliliter, chopped (1/2 Tablespoons)
  Italian parsley 60 Milliliter (1/4 Cup)
  Rosemary 30 Milliliter (2 Tablespoon)
  Olive oil 30 Milliliter (2 Tablespoon)
  Walnuts 60 Milliliter (1/4 Cup)
  Grated parmesan cheese 60 Milliliter (1/4 Cup)
  Cooked rice 480 Milliliter (2 Cups)

In a thick-bottomed saucepan saute onion, carrot, garlic and celery in the olive oil for 5 minutes.
Add the beans and tomatoes and simmer for 5 minutes more.
Add the squash and cook an additional 5 minutes.
Pesto: Seed the pepper and remove the leaves from the rosemary.
Place the peppers and garlic in a blender or food processor and puree.
Add the herbs, pour in the oil and last add the nuts, cheese and black pepper.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2569 Calories from Fat 967

% Daily Value*

Total Fat 111 g171.5%

Saturated Fat 22.8 g114.1%

Trans Fat 0 g

Cholesterol 52.8 mg17.6%

Sodium 2767.6 mg115.3%

Total Carbohydrates 313 g104.5%

Dietary Fiber 74.3 g297.1%

Sugars 37.5 g

Protein 90 g180.7%

Vitamin A 661.1% Vitamin C 572.7%

Calcium 133.3% Iron 170.1%

*Based on a 2000 Calorie diet

Bean-Vegetable Casserole With Pesto Recipe