Pasta e fagioli marinara

Yield: 6 Servings

Measure Ingredient
2 tablespoons Olive oil
½ cup Onion; minced
½ cup Carrots; minced
¼ cup Celery; minced
1 tablespoon Garlic; minced
¼ teaspoon Crushed red pepper
1 can (13 3/4 or 14 1/2 oz) chicken broth
1 cup Prepared marinara sauce
1 can (19 oz) cannellini beans; drained and rinsed
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
1 pounds Ditalini pasta; cook according to pk
¼ cup Freshly grated Parmesan cheese

1. Heat olive oil in large skillet over medium-high heat. Add onion, carrots and celery and cook 4 minutes. Add garlic and red pepper; cook 15 seconds. Add chicken broth and marinara sauce; bring to a boil. Reduce heat and simmer 10 minutes.

2. Add the cannellini beans and simmer 5 minutes more Stire in salt and pepper.

3. Toss sauce with hot pasta and Parmesan cheese in a serving bowl.

Per serving: 49 Calories; 5g Fat (81% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 145mg Sodium NOTES : Here's a fast and easy version of this Italian classic, 'Past and Beans'. This sauce is perfect with a variety of short pastas such as ditalini or elbow macaroni.

Recipe by: LHJ

Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on Feb 4, 1998

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