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Pasta with Beans

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cloves garlic
minced
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1 each onions
chopped
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1 medium carrots
finely chopped
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2 tablespoons parsley leaves
chopped
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2 teaspoons basil
dried
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1 teaspoon oregano
dried
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4 tablespoons olive oil
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15 ounces tomatoes
reserve liquid, drained and chopped, or 23 fresh tomatoes
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¼ cup stock
or liquid from tomatoes
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2 cups white kidney beans, canned
rinsed and drained, prefer cannellini
8 ounces pasta
elbow macaroni, cooked and drained
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2 tablespoons margarine
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¼ cup Parmesan cheese
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
2 cloves garlic
minced
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1 each onions
chopped
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1 medium carrots
finely chopped
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3E+1 ml parsley leaves
chopped
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1E+1 ml basil
dried
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5 ml oregano
dried
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6E+1 ml olive oil
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433.5 ml/g tomatoes
reserve liquid, drained and chopped, or 23 fresh tomatoes
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59 ml stock
or liquid from tomatoes
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2 cups white kidney beans, canned
rinsed and drained, prefer cannellini
231.2 ml/g pasta
elbow macaroni, cooked and drained
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3E+1 ml margarine
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59 ml Parmesan cheese
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1 x salt and black pepper
to taste
* Camera

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 59034% 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?
 
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