Live-well: pasta e fragioli

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 Onion, chopped
2 Garlic cloves, minced
28 ounces Canned tomatoes
38 ounces Canned white kidney beans
2 cups Vegetable stock
¼ cup Sun-dried tomatoes, slivered
½ teaspoon Dried basil
½ teaspoon Dried oregano
¼ teaspoon Pepper
½ cup Elbow macaroni
¼ cup Parmesan, freshly grated

Directions

In large heavy saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring for 3 minutes.

Add tomatoes to saucepan, breaking up with spoon. Drain and rinse beans; add to saucepan along with stock, sun-dried tomatoes, basil, oregano and pepper. Bring to boil; reduce heat, cover and simmer for 20 minutes.

Stir in pasts; return to boil. Reduce heat; cover and simmer for 10 minutes or until pasta is tender. Sprinkle with Parmesan.

Per Serving: about 250 calories, 15 g protein, 5 g fat, 39 g carbohydrate

Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen.

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