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CATEGORY CUISINE TAG YIELD
Vegetables, Grains 1 Servings

INGREDIENTS

1/3 c Oil-packed sun-dried
tomatoes chopped 2
tablespoons oil reserved
1 T Minced garlic
1 t Dried savory
3 c Canned vegetable broth
1/3 c Small pasta bows
farfallini or small
elbow
macaroni
1 15-oz cannellini white
kidney beans rinsed
drained
1 Jar, 7-oz roasted red
peppers drained sliced
Servings, Can Be Doubled

INSTRUCTIONS

1998    
The crisp Rosemary Toasts taste great dunked into this flavorful  soup.
To serve on the side, toss arugula with sliced red onions and  basalmic
vinaigrette, then top the salad with shavings of Parmesan  cheese. For
dessert, keep it simple with ripe pears and amaretti  (almond cookies).
Heat 2 tablespoons oil reserved from sun-dried tomatoes in heavy large
saucepan over medium-low heat. Add garlic and savory and stir 1
minute. Add broth and sun-dried tomatoes. Increase heat to high and
bring to boil. Add pasta, cover and boil until pasta is almost  tender,
about 5 minutes. Mix in cannellini and peppers. Reduce heat;  simmer
uncovered until pasta is just tender but still firm to bite,  about 4
minutes. Season to taste with salt and pepper and serve.  Bon Appétit
February 1997  Posted to recipelu-digest by Sandy <sandysno@pctech.net>
on Feb 24,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1916
Calories From Fat: 1020
Total Fat: 115.5g
Cholesterol: 7.4mg
Sodium: 7355.8mg
Potassium: 4021.4mg
Carbohydrates: 182.4g
Fiber: 48.2g
Sugar: 20.1g
Protein: 54.5g


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