SERVES: 8
PREP TIME: 20 minutes
COOK TIME: 20 minutes
| Nutrition Information
per serving |
| Calories: 180 |
Calories from Fat: 25g |
| Saturated Fat: 0g |
Trans Fat: 0g |
| Total Fat: 3g |
Cholesterol: 0mg |
| Sodium: 390mg |
Total Carbohydrates: 32g |
| Sugars: 10g |
Dietary Fiber: 6g |
| Protein: 8g |
Vitamin A: 60% |
| Vitamin C: 15% |
Calcium: 6% |
| Iron: 15% |
INGREDIENTS
- 2 Tbsp. Bertolli® Classico™ Olive Oil
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, finely chopped
- 1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
- 4 cups water
- 1 can (15.5 oz.) low sodium red kidney or cannellini beans, rinsed and drained
- 4 oz. whole wheat elbow macaroni, cooked and drained
DIRECTIONS
Heat Olive Oil in 4-quart saucepot over medium heat and cook onion, carrots and celery, stirring occasionally, 10 minutes or until tender. Stir in garlic and cook 1 minute. Stir in Sauce, water and beans and simmer 10 minutes. Stir in macaroni. Serve, if desired, with crushed red pepper.