Recipe - Pasta E Fagioli Marinara

2 tablespoon Olive oil
One half cup Onion; minced
One half cup Carrots; minced
One fourth cup Celery; minced
1 tablespoon Garlic; minced
One fourth teaspoon Crushed red pepper
1 cn (13 Three fourths or 14 One half oz)
chicken broth
1 cup Prepared marinara sauce
1 cn (19 oz) cannellini beans;
drained and rinsed
One fourth teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 pound Ditalini pasta; cook
according to pk
One fourth cup Freshly grated Parmesan
cheese

1. Heat olive oil in large skillet over mediumhigh heat. Add onion,
carrots and celery and cook 4 minutes. Add garlic and red pepper; cook 15
seconds. Add chicken broth and marinara sauce; bring to a boil. Reduce heat
and simmer 10 minutes.

2. Add the cannellini beans and simmer 5 minutes more Stire in salt and
pepper.

3. Toss sauce with hot pasta and Parmesan cheese in a serving bowl.

Per serving: 49 Calories; 5g Fat (81% calories from fat); 0g Protein; 2g
Carbohydrate; 0mg Cholesterol; 145mg Sodium

NOTES : Here's a fast and easy version of this Italian classic, 'Past and
Beans'. This sauce is perfect with a variety of short pastas such as
ditalini or elbow macaroni.

Recipe by: LHJ

Posted to MCRecipe Digest by Lisa Minor lisa@cybermill.com on Feb 4,
1998