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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