1/2 small head romaine lettuce
3/4 cup tomato saucefrom pasta-stuffed tomato recipe,
or one tomato, chopped
4 teaspoons olive oil
2 medium cloves garlic, crushed
1 teaspoon dried rosemary
1 teaspoon dried sage (~1 T fresh)
2 cups caned cannelline beans (white kidney beans, 19oz can)
1 medium red bell pepper, chopped
2 tablespoons fresh grated parmesan, for garnish
1 baguette, if desired for side
salt and pepper to taste
Preheat oven to 350 to warm baguette (leave it in for ~5min)
Wash and dry lettuce.
Tear lettuce into bite size pieces and arrange on plate.
Heat oil in small frying pan.
Add garlic and herbs and saute for 1 min on medium-low.
Add salt and pepper to taste.
Remove from heat.
Add beans and bell pepper and tomato to toss with sauce.
Pour over lettuce.
Serve with warm bread and parmesan over top.
Vegetarian Dinner in Minutes, p. 35