Title: Pasta E Fagioli #2
Categories: Pasta Ethnic
Yield: 6 Servings

1	tb	Olive oil
1		Onion, chopped
2		Garlic cloves, minced
28	oz	Canned tomatoes
38	oz	Canned white kidney beans
2	c	Vegetable stock
1/4	c	Sun-dried tomatoes, slivered
1/2	ts	Dried basil
1/2	ts	Dried oregano
1/4	ts	Pepper
1/2	c	Elbow macaroni
1/4	c	Parmesan, freshly grated

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

Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. [-=PAM=-] PA_Meadows@msn.com Submitted By "PAUL A. MEADOWS" On FRI, 19 JAN 1996 234226 -0400

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