1/4 c. each diced parsnip, carrot, celery and onion
1 tsp. olive oil
1 garlic clove, minced
3 sm. peeled roasted fresh or canned chestnuts (no sugar added), quartered
4 oz. each rinsed drained canned chick peas and black (turtle) beans
3/4 c. water
2 tsp. all-purpose flour
1 packet instant vegetable broth and seasoning mix
3 tbsp. plain dried bread crumbs
2 tsp. reduced-calorie butter (tub), melted

In 3 quart saucepan heat oil, add parsnip, carrot, celery, onion and garlic and cook over medium-high heat, stirring occasionally until tender-crisp, 2 to 3 minutes. Add chestnuts, chick-peas and black beans and stir to combine. In 1-cup liquid measure combine water, flour, and broth mix, stirring to dissolve flour, stir into bean mixture in saucepan.

Reduce heat to low and cook until mixture thickens and vegetables are softened 10 to 15 minutes. Into each of two 12-ounce flameproof augratin dishes or casseroles spoon half of the bean mixture, set aside.

In a small mixing bowl combine bread crumbs and butter, mixing until thoroughly moistened, sprinkle half of crumb mixture over each portion of bean mixture. Bake until crumb mixture is lightly browned 1 to 2 minutes. Yield: 2 servings - 2 protein, 1 bread, 3/4 cup vegetables, 1 fat - 15 calories.