Recipe By :adapted from a recipe by Robin Robertson
Serving Size : 6

2 tablespoons water
1 onion — minced
1 large garlic clove — minced
1 6 oz can tomato paste
salt and freshly ground black pepper
1/4 teaspoon dried oregano
1 bay leaf
6 cups vegetable broth (fatfree) — or water
3 cups cooked light red or white kidney beans — rinsed and drained
8 ounces elbow macaroni
soy Parmesan

Heat the 2 tbsp water in a large, non-stick pot over medium heat. Add the onion and cook for 5 to 7 minutes or until soft, adding water as necessary to prevent sticking. Add the garlic and cook 1 minute. Reduce heat to low and blend in the tomato paste. Add the oregano, bay leaf, stock, and salt and pepper to taste, and simmer over low heat for about 30 minutes. Stir in the beans. Meanwhile, cook the macaroni in a large pot of salted boiling water, stirring occasionally, until it is just al dente, about 6 to 8 minutes. When the pasta is cooked, drain it and stir it into the bean mixture. Simmer gently for 10 minutes to blend the flavors. Ladle into bowls, passing the soy Parmesan at the table.

Other Pasta Choices: small shells, radiatore

Source:
“Pasta For All Seasons”

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Per serving: 309 Calories (kcal); 1g Total Fat; (3% calories from fat); 14g Protein; 62g Carbohydrate; 0mg Cholesterol; 849mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Serves 6 to 8.

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