Ingredients
- 3 tomatoes (fresh)
- 2 garlic (cloves minced)
- 1 onion (chopped)
- 1 carrot (finely chopped)
- 280 gr tomatoes
- 100 gr elbow macaroni (cooked)
- 60 ml olive oil
- 60 ml broth
- 28 gr margarine
- 20 gr parmesan cheese
- 3 gr parsley (chopped)
- 2 gr oregano (dried)
- 1 gr basil (dried)
In a large skillet, saute garlic, onion, carrot, parsley, basil, and orega no in olive oil until onions are tender. Add tomatoes, broth, salt & pepper. Cover and, stirring frequently, simmer 10 minutes or until veggies are tender. Add beans and cover and simmer about 20 minutes to blend seasonings. Cook macaroni, drain, and toss with butter and Parmesan cheese. Add to ve ggie mixture. Serve immediately with additional Parmesan cheese, if desired.
