1 tbsp Olive oil
1 Onion, chopped
2 Garlic cloves, minced
28 oz Canned tomatoes
38 oz Canned white kidney beans
2 cup Vegetable stock
1/4 cup Sun-dried tomatoes, slivered
1/2 tsp Dried basil
1/2 tsp Dried oregano
1/4 tsp Pepper
1/2 cup Elbow macaroni
1/4 cup Parmesan, freshly grated
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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. [-=PAM=-] PA_Meadows@msn.com
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