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Live-Well: Pasta E Fragioli Recipe
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1 tb 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 ts Dried basil 1/2 ts Dried oregano 1/4 ts Pepper 1/2 c Elbow macaroni 1/4 c 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
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