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