Pasta with Beans
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
onions
chopped |
|
| 1 | medium |
carrots
finely chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | teaspoons |
basil
dried |
*
|
| 1 | teaspoon |
oregano
dried |
|
| 4 | tablespoons |
olive oil
|
|
| 15 | ounces |
tomatoes
reserve liquid, drained and chopped, or 23 fresh tomatoes |
|
| ¼ | cup |
stock
or liquid from tomatoes |
|
| 2 | cups |
white kidney beans, canned
rinsed and drained, prefer cannellini |
|
| 8 | ounces |
pasta
elbow macaroni, cooked and drained |
|
| 2 | tablespoons |
margarine
|
|
| ¼ | cup |
Parmesan cheese
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
onions
chopped |
|
| 1 | medium |
carrots
finely chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1E+1 | ml |
basil
dried |
*
|
| 5 | ml |
oregano
dried |
|
| 6E+1 | ml |
olive oil
|
|
| 433.5 | ml/g |
tomatoes
reserve liquid, drained and chopped, or 23 fresh tomatoes |
|
| 59 | ml |
stock
or liquid from tomatoes |
|
| 2 | cups |
white kidney beans, canned
rinsed and drained, prefer cannellini |
|
| 231.2 | ml/g |
pasta
elbow macaroni, cooked and drained |
|
| 3E+1 | ml |
margarine
|
|
| 59 | ml |
Parmesan cheese
|
|
| 1 | 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.
