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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (15-ounce) can tomatoes, undrained |
1 onion, chopped |
1 carrot, diced |
2 garlic cloves, minced |
2 tablespoons chopped fresh parsley |
2 teaspoons chopped fresh or 1/4 teaspoon dried basil |
1 teaspoon dried oregano |
1/4 cup olive oil |
1 teaspoon salt |
1/2 teaspoon pepper |
2 teaspoons sugar (optional) |
1 (16-ounce) can cannellini or white kidney beans, rinsed and drained |
8 ounces elbow macaroni, cooked |
2 tablespoons butter or margarine |
1/4 cup shredded parmesan cheese |
garnish: fresh basil sprigs |
Directions:
1. Drain tomatoes, reserving 1/4 cup liquid. Chop tomatoes.
2. Saute onion and next 5 ingredients in hot oil in a large skillet over medium-high heat until onion is tender. Add tomatoes, reserved liquid, salt, pepper, and, if desired, sugar. Cover, reduce heat, and simmer 10 minutes. Stir in beans; cover and simmer 10 minutes.
3. Toss cooked macaroni with butter; top with bean mixture, and sprinkle with Parmesan cheese. Serve immediately with French bread. Garnish, if desired.
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