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Pasta with Beans

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Submitted by josey0612

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

2 2
CLOVES CLOVES GARLIC
minced
1 1
EACH EACH ONIONS
chopped
1 1
MEDIUM MEDIUM CARROTS
finely chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
2 1E+1
TEASPOONS ML BASIL
dried *
1 5
TEASPOON ML OREGANO
dried
4 6E+1
TABLESPOONS ML OLIVE OIL
15 433.5
OUNCES ML/G TOMATOES
reserve liquid, drained and chopped, or 23 fresh tomatoes
¼ 59
CUP ML STOCK
or liquid from tomatoes
2 2
CUPS CUPS WHITE KIDNEY BEANS, CANNED
rinsed and drained, prefer cannellini
8 231.2
OUNCES ML/G PASTA
elbow macaroni, cooked and drained
2 3E+1
TABLESPOONS ML MARGARINE
¼ 59
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

In a large skillet, sauté garlic, onion, carrot, parsley, basil, and oregano in olive oil until onions are tender.

Add tomatoes, broth, salt and pepper.

Cover and, stirring frequently, simmer 10 minutes or until veggies are tender.

Add beans and cover and simmer about 20 minutes to blend seasonings.

Cook macaroni, drain, and toss with butter and Parmesan cheese.

Add to veggie mixture.

Serve immediately with additional Parmesan cheese, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 360g (12.7 oz)
Amount per Serving
Calories 590 34% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 247mg 10%
Total Carbohydrate 26g 26%
Dietary Fiber 10g 41%
Sugars g
Protein 42g
Vitamin A 73% Vitamin C 28%
Calcium 21% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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