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(1)

Ditalini with Red & White Legumes

Ingredients
  • 2 Tbs olive oil
  • 1 clove garlic, minced
  • 2 onions, chopped
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 cup snipped fresh parsley
  • 1 tsp dried oregano
  • 2 Tbs dried basil
  • 1 can (16 oz) low-sodium whole tomatoes
  • 1/2 cup reduced-fat chicken broth (can sub vegetable broth)
  • 1 tsp freshly ground black pepper
  • 1 cup canned kidney beans, rinsed & drained
  • 1 cup canned chick peas, rinsed & drained
  • 1 lb. ditalini, cooked
  • 1/3 cup grated romano cheese (optional)
Instructions

In a 4-qt. pot, heat the oil & saute the garlic, onions, carrots, celery, parsley, oregano & basil until the vegetables are crisp-tender, 5 to 7 minutes. Add the tomatoes, broth & pepper. Cover the pot & simmer for 10 minutes. Add the beans, simmer for 20 minutes. Toss the hot pasta with the bean mixture. Serve with cheese. 6 servings.

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