Recipe Details
Ingredients
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3clovesgarlic, minced
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1onion, chopped
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1carrot, finely chopped
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2tablespoonschopped fresh parsley
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2teaspoonsdried basil
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1teaspoondried oregano
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4tablespoonsolive oil
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1(14.5 ounce) canwhole peeled tomatoes
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2cupscooked cannellini beans, drained and rinsed
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8ouncesmacaroni
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2tablespoonsbutter
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¼cupgrated Parmesan cheese
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salt and pepper to taste
Cooking Directions
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In a large skillet, saute garlic, onion, carrot, parsley, basil and oregano in olive oil until onions are tender.
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Add the tomatoes plus 1/4 cup of the can juices and the salt and pepper. Cover and stir frequently, simmering for 10 minutes or until vegetables are tender. Add the cannellini beans and cover. Simmer for 20 minutes.
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Cook macaroni according to package directions, drain and toss with butter and Parmesan cheese. Add to cannellini bean mixture. Serve immediately with additional Parmesan cheese, if desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe5 | |
| Calories452 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 5g |
27% |
| Cholesterol 16mg |
5% |
| Sodium 228mg |
10% |
| Total Carbohydrate 59g |
22% |
| Dietary Fiber 8g |
28% |
| Total Sugars 5g |
|
| Protein 16g |
31% |
| Vitamin C 13mg |
14% |
| Calcium 176mg |
14% |
| Iron 6mg |
31% |
| Potassium 772mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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