Pasta E Fragioli
Yield
6 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 28 | ounces |
tomatoes, canned
|
|
| 38 | ounces |
white kidney beans, canned
|
|
| 2 | cups |
vegetable stock
|
|
| ¼ | cup |
sundried tomatoes
slivered |
|
| ½ | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | cup |
pasta, elbow macaroni
|
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 809.2 | ml/g |
tomatoes, canned
|
|
| 1098.2 | ml/g |
white kidney beans, canned
|
|
| 473 | ml |
vegetable stock
|
|
| 59 | ml |
sundried tomatoes
slivered |
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
| 1.3 | ml |
black pepper
|
|
| 118 | ml |
pasta, elbow macaroni
|
*
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
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.
