Cannellini Beans with Sauteed Fennel and Blistered Tomatoes

Makes 6 servings

3 tablespoons extra-virgin olive oil, divided

1 pint grape tomatoes

1 teaspoon coarse salt, divided

Freshly ground black pepper

1 (1 1/2-pound) bulb fennel

1 clove garlic, grated

Pinch crushed red pepper

2 (19-ounce) cans reduced-sodium cannellini beans, rinsed

4 tablespoons chopped fresh basil, divided

1/3 cup freshly grated Parmigiano-Reggiano cheese, divided

Heat a medium skillet on medium-high until hot. Add 1 tablespoon oil. Add tomatoes and cook, shaking the pan, 5 minutes or until tomatoes are blistered and beginning to brown. Add 1/2 teaspoon salt and a generous grinding of pepper; set aside. Meanwhile, cut a thin slice from base of fennel. Remove any blemishes. Remove dark green stalks, but reserve enough leafy fronds to make 1/4 cup chopped. Cut the bulb and white part of stalks into 1/4-inch slices, then into 1/4-inch pieces to make about 3 cups.

Heat remaining 2 tablespoons oil in a large skillet until hot. Add fennel, chopped fennel fronds, garlic, crushed red pepper and remaining salt. Cook, stirring constantly, on medium for 5 minutes. Cover and cook on low 15 minutes or until fennel is very soft. Add the beans, blistered tomatoes, 2 tablespoons basil and more black pepper. Cook 5 minutes, gently folding to combine, on medium-low heat or until heated through. Add 1/4 cup of the grated cheese. Spoon into serving dish. Top with remaining basil and cheese; serve.

Per serving: 269 calories, 10 grams protein, 9 grams fat (30% calories from fat), 1.7 grams saturated fat, 38 grams carbohydrate, 4 milligrams cholesterol, 808 milligrams sodium, 11 grams fiber.