Ingredients
- 2 garlic (cloves)
- 1 onion
- 1,200 gr kidney beans (canned white)
- 525 gr tomatoes (canned)
- 475 ml vegetable stock
- 50 gr elbow macaroni
- 40 gr sun tomatoes (dried)
- 20 gr parmesan
- 16 ml olive oil
- 1 gr oregano (dried)
- 1 gr pepper
- 1 gr 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
