Pasta Fagioli Ii
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
diced |
|
| ½ | cup |
celery
with leaves, diced |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | can |
red kidney beans
|
*
|
| 1 ½ | cups |
pasta, elbow macaroni
cooked |
*
|
| 4 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
diced |
|
| 118 | ml |
celery
with leaves, diced |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | can |
red kidney beans
|
*
|
| 355 | ml |
pasta, elbow macaroni
cooked |
*
|
| 6E+1 | ml |
olive oil
|
|
Directions
Heat oil, sauté onion, garlic, and celery until transparent.
Add red kidney beans, heat thoroughly.
Add cooked elbow macaroni.
Heat through.
Serve hot.
