Recipe - Live-Well: Pasta E Fragioli

1 tablespoon Olive oil
1 Onion, chopped
2 Garlic cloves, minced
28 ounce Canned tomatoes
38 ounce Canned white kidney beans
2 cup Vegetable stock
One fourth cup Sundried tomatoes, slivered
One half teaspoon Dried basil
One half teaspoon Dried oregano
One fourth teaspoon Pepper
One half cup Elbow macaroni
One fourth cup 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, sundried 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini