Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Rice Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cl Garlic -- minced
1 Onion -- chopped
1 md Carrot -- finely chopped
2 tb Parsley -- chopped
2 ts Dried basil
1 ts Dried oregano
4 tb Olive oil
15 oz Can tomatoes -- reserve liquid,
- drain, & chop -OR-
2 Fresh tomatoes -- up to 3,
- chopped
1/4 c Broth or liquid from tomatoes
2 c Cannellini beans (1 can) --
- rinsed & drained
8 oz Elbow macaroni -- cooked,
- drained
2 tb Margarine
1/4 c Parmesan cheese
Salt & pepper -- to taste
In a large skillet, saute garlic, onion, carrot, parsley, basil, and
oregano in olive oil until onions are tender. Add tomatoes, broth,
salt & 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 vegetable mixture.
Serve immediately with additional Parmesan cheese, if desired.
