Ingredients
- 2 garlic (cloves)
- 1 onion
- 38 oz kidney beans (canned white)
- 28 oz tomatoes (canned)
- 2 c vegetable stock
- 1/2 c elbow macaroni
- 1/4 c sun tomatoes (dried)
- 1/4 c parmesan
- 1 tb olive oil
- 1/2 ts oregano (dried)
- 1/4 ts pepper
- 1/2 ts basil (dried)
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
