| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Italian, Pasta, Soups | 8 | Servings |
INGREDIENTS
| 1 | Great Northern beans, drain | |
| reserve liquid 16 oz* | ||
| 2 | T | 3 tbsp. olive oil |
| 3 | Carrots, peeled and diced | |
| 2 | Stalks celery, sliced | |
| 1 | Onion, chipped | |
| 2 | 3 garlic cloves minced | |
| 1 | t | Dried oregano leaves |
| 1/2 | t | Dried basil |
| 1 | Bay leaf | |
| Salt and pepper | ||
| 6 | 7 fresh tomatoes cut | |
| into | ||
| large pieces <<OR>> | ||
| 1 | Tomatoes, cut into large | |
| pieces reserve liquids | ||
| 28 oz | ||
| 7 | oz | 8 oz. shell macaroni |
| Parmesan cheese, grated |
INSTRUCTIONS
Saute' the carrots, celery, onions and garlic in hot olive oil in a large skillet. Add the oregano, basil, 1/2 tsp. salt and 1/4 tsp. pepper and the bay leaf. Cover and cook over low heat about 1/2 hour. Add half the tomatoes, cover and cook 10-15 minutes. Meanwhile, cook the macari in boiling salted water until just barely tender. Combine the beans, cooked vegetables and macaroni in a large pot. Add water to reserved bean and tomato liquids to equal 1 cup; add to pot with remaining tomatoes. Simmer another 10-15 minutes, stirring occasionally and adding more salt and pepper if necessary. Remove bay leaf before serving with the Parmesan cheese. Serves 6-8. *This would equal approximately 3/4 cup dried beans; soak and cook according to package directions. Note: Navy or pea beans work equally well. Posted to MC-Recipe Digest V1 #238 Date: Wed, 09 Oct 1996 12:28:00 EDT From: colorado-pegg@juno.com (peggy g seevers)
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Nutrition (calculated from recipe ingredients)
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Calories: 241
Calories From Fat: 89
Total Fat: 10.2g
Cholesterol: 18.7mg
Sodium: 632.6mg
Potassium: 531.9mg
Carbohydrates: 27.3g
Fiber: 5.1g
Sugar: 14.1g
Protein: 12.2g