1 tb Olive oil
1 Onion, chopped
2 Garlic cloves, minced
28 oz Canned tomatoes
38 oz Canned white kidney beans
2 c Vegetable stock
1/4 c Sun-dried tomatoes, slivered
1/2 ts Dried basil
1/2 ts Dried oregano
1/4 ts Pepper
1/2 c Elbow macaroni
1/4 c Parmesan, freshly grated
In large heavy saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring for 3 minutes. Add tomatoes to saucepan, breaking up with spoon. Drain and rinse beans; add to saucepan along with stock, sun-dried tomatoes, basil, oregano and pepper. Bring to boil; reduce heat, cover and simmer for 20 minutes. Stir in pasts; return to boil. Reduce heat; cover and simmer for 10 minutes or until pasta is tender. Sprinkle with Parmesan. Per Serving: about 250 calories, 15 g protein, 5 g fat, 39 g carbohydrate Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. [-=PAM=-] PA_Meadows@msn.com