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4 servings
Ingredients:
3 cloves garlic, minced1 onion, chopped1 carrot, finely chopped2 tablespoons chopped fresh parsley2 teaspoons dried basil1 teaspoon dried oregano4 tablespoons olive oil1 (14.5 ounce) can whole peeled tomatoes2 cups cooked cannellini beans, drained and rinsed8 ounces macaroni2 tablespoons butter1/4 cup grated Parmesan cheese salt and pepper to taste
Instructions:
In a large skillet, saute garlic, onion, carrot, parsley, basil and oregano in olive oil until onions are tender.Add the tomatoes plus 1/4 cup of the can juices and the salt and pepper.Cover and stir frequently, simmering for 10 minutes or until vegetables are tender.Add the cannellini beans and cover.Simmer for 20 minutes.Cook macaroni according to package directions, drain and toss with butter and Parmesan cheese.Add to cannellini bean mixture.Serve immediately with additional Parmesan cheese, if desired.
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