Cannellini Beans with Sautéed Fennel and Tomatoes (Tuesday)

Makes 4 servings 3 tablespoon extra-virgin olive oil (divided)

1 pint grape tomatoes ½ teaspoon coarse salt Black pepper to taste 1 fennel bulb (1 ½ pounds) 1 clove garlic, grated Pinch of crushed red pepper

2 cans (16 ounces each) reduced-sodium cannellini beans, rinsed

4 tablespoons chopped fresh basil (divided)

½ cup freshly grated Parmigiano-Reggiano cheese (divided)

Prep time: 20 minutes. Cooking time: 30 minutes.

Heat a medium-size skillet. Add 1 tablespoon oil. Add tomatoes and cook 5 minutes over medium-high heat, shaking pan, until tomatoes are blistered and beginning to brown. Add 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 fernlike fronds to make ¼ cup chopped. Cut the bulb and white part of stalks into ¼-inch slices, then cut the slices into ¼-inch pieces. (This will be about 3 cups.)

Heat remaining 2 tablespoons oil in a large skillet until hot. Add fennel, chopped fennel fronds, garlic and crushed red pepper. Cook over medium heat, stirring, 5 minutes. Cover and cook on low 15 minutes or until fennel is very soft.

Add beans, blistered tomatoes, 2 tablespoons basil and more black pepper. Cook 5 minutes, gently folding to combine over medium-low heat or until heated through. Add ¼ cup of the grated cheese. Spoon into serving dishes; top with remaining basil and cheese and serve.

Per serving: 386 calories, 50g carbohydrate, 16g protein, 15g fat (3.2g saturated), 9mg cholesterol, 685mg sodium, 15g fiber. Calories from fat: 33%.