Easy Pasta E Fagioli

By lkalemba

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, finely chopped
• 1 can (15 oz) Progresso® cannellini beans, drained, rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 carton (32 oz) Progresso® chicken broth
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried basil leaves, crushed
• 1 cup uncooked elbow macaroni (4 oz)
• 1/2 cup shredded Parmesan cheese

Details

Servings 1
Cooking time 35mins
Adapted from pillsbury.com

Preparation

Step 1

In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir 2 minutes. Add remaining ingredients except macaroni and cheese. Heat to boiling. Reduce heat to medium-low; cover and simmer 10 minutes, stirring occasionally.

Remove cover; increase heat to high. Heat to boiling. Reduce heat to medium. Add macaroni; cook 10 to 15 minutes or until tender. Sprinkle each serving with cheese.

In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir 2 minutes. Add remaining ingredients except macaroni and cheese. Heat to boiling. Reduce heat to medium-low; cover and simmer 10 minutes, stirring occasionally.

Remove cover; increase heat to high. Heat to boiling. Reduce heat to medium. Add macaroni; cook 10 to 15 minutes or until tender. Sprinkle each serving with cheese.

Tips:

Stir in 1 cup red bell pepper, zucchini or other fresh veggies from your garden.

Crushing the dried basil helps to release the oils and enhances the flavor; if you have some basil growing in your garden, use that in place of the dried.