- 1
- 35 mins
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
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.