Pasta e Fagioli

By Bostoncook

CLBB

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 2 carrots, diced
• 2 cans nonfat chicken broth (15 oz); low-sodium
• 2 cans white beans (15 oz) drained and rinsed
• 1 can plum tomatoes (14 1/2 oz) chopped in juices
• 4 ounces elbow macaroni
• 1/4 cup grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

1. Saute onion and garlic in oil 2-3 mins or until softened.

2. Add rosemary, sage and carrots; cook 1 min.

3. Add beans, broth and tomatoes; bring to a boil. Add pasta, cook 10 mins or until pasta is tender. Season. Add cheese before serving.

This was very easy and better than I thought it would be. Used an extra can of broth and only one can of beans. Also let it simmer a lot longer, which made a big difference. Next time would cook the macaroni separately and add so that a) it can be frozen, and b) it doesn't soak up too much broth.