1. In medium saucepan, over medium-high heat, heat oil. Add onion, carrots, celery and garlic; cook, stirring frequently, until vegetables are crisp-tender, about 6 to7 minutes.

2. Add beans, broth, rosemary, salt and pepper; bring to boil; reduce heat. Simmer until vegetables are tender and mixture has thickened, about 5 to 6 minutes.

3. Halve potatoes lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon bean mixture over each potato, dividing evenly. Top with diced tomato and Parmesan cheese.

15 minutes.

Per serving: About 346 cal, 17 g pro, 61 g car, 6 g fat, 15% cal from fat, 3 mg cholesterol, 1054 mg sod, 15 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>