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By: Chris D.
| Description: | ||
| Time: | 50 min (15 min to prepare, 35 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 6 | |
| Ingredients: | ||
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2 tablespoon olive oil 1 each clove garlic, minced 2 each onions, chopped 2 each carrots, diced 1 each celery stalk, diced 1 cup snipped fresh parsley 1 teaspoon dried oregano 2 tablespoon dried basil 1 can (16 oz) low-sodium whole tomatoes 0.5 cup vegetable broth) 1 teaspoon Freshly ground black pepper 1 cup canned kidney beans, rinsed & drained 1 cup canned chick peas, rinsed & drained 1 each lb. ditalini, cooked |
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| Directions: | ||
| In a 4-qt. pot, heat the oil & saute the garlic, onions, carrots, celery, parsley, oregano & basil until the vegetables are crisp-tender, 5 to 7 minutes. Add the tomatoes, broth & pepper. Cover the pot & simmer for 10 minutes. Add the beans, simmer for 20 minutes. Toss the hot pasta with the bean mixture. |
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| Notes: | ||
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