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Ditalini with Red & White Legumes
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)
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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Ditalini Red White