Live-well: Pasta E Fragioliitalian 1 tablespoon 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 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1/2 cup elbow macaroni 1/4 cup parmesan, freshly grated 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 |
