Live-Well: Pasta E Fragioli

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=-] [email protected]