Author: Canadian Living

  • Portion size 6 servings
  • Credits : Jodi Borneman

Ingredients

  • 2 teaspoons vegetable oil
  • 1/2 cup onion chopped
  • 1/3 cup carrots chopped
  • 2 teaspoons fresh garlic minced
  • 3 1/2 cups vegetable stock
  • 3 1/2 cups chicken stock
  • 1 can whole tomatoes
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • dash salt and freshly ground pepper
  • 3 cups canned red kidney beans drained and rinsed
  • 1/2 cup elbow macaroni
  • 3 tablespoons grated Parmesan cheese

Method

Spray a large non stick saucepan with cooking oil, add the vegetable oil and place over medium heat.

Saute the onions, carrots, celery and garlic for 5 minutes. Stir in the stock, tomatoes, sugar, dried basil, oregano, salt, pepper and 2 cups of the beans. Mash the remaining 1 cup beans and stir into the mixture.

Bring to a boil, crushing the tomatoes with the back of a spoon. Reduce the heat to a simmer and cook covered for 15 minutes, stirring occassionally.

Stir in the pasta. Cook for 5 to 8 minutes, until the pasta is tender but firm.

Ladle into individual bowls and sprinkle with Parmesan cheese and basil.
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Food

Pasta Fagioli

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