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Pasta E Fagioli Marinara

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Italian Pasta, Lhj 6 Servings

INGREDIENTS

2 tb Olive oil
1/2 c Onion; minced
1/2 c Carrots; minced
1/4 c Celery; minced
1 tb Garlic; minced
1/4 ts Crushed red pepper
1 cn (13 3/4 or 14 1/2 oz) chicken broth
1 c Prepared marinara sauce
1 cn (19 oz) cannellini beans; drained and rinsed
1/4 ts Salt
1/4 ts Freshly ground pepper
1 lb Ditalini pasta; cook according to pk
1/4 c Freshly grated Parmesan cheese

INSTRUCTIONS

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@cybermill.com> on Feb 4,
1998

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