| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Italian | Italian, Pastanoodle | 6 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced | |
| 28 | oz | Canned tomatoes |
| 38 | oz | Canned white kidney beans |
| 2 | c | Vegetable stock |
| 1/4 | c | Sun-dried tomatoes, slivered |
| 1/2 | t | Dried basil |
| 1/2 | t | Dried oregano |
| 1/4 | t | Pepper |
| 1/2 | c | Elbow macaroni |
| 1/4 | c | Parmesan, freshly grated |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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