Pasta And Fagioli(Pasta And Beans)

• 1 Tbsp. plus 1 tsp. olive oil
• 1 c. chopped, thoroughly washed onion
• 4 garlic cloves, minced
• 1/2 c. each: diced carrot and celery
• 4 medium tomatoes, peeled, seeded and chopped
• 1 c. canned ready-to-serve low sodium chicken or beef
• 12 oz. rinsed, drained canned pinto beans or chickpeas
• 2 Tbsp. chopped fresh basil or 1 tsp. basil leaves
• 1/2 tsp. oregano leaves
• dash of pepper
• 4 c. cooked medium shell macaroni (hot), according to pkg. directions or 6 oz. uncooked
• 2 Tbsp. + 2 tsp. grated Parmesan cheese

1. In 2-quart nonstick saucepan, heat oil.
2. Add leeks and garlic and saute over medium flame until lightly browned, about 2 minutes.
3. Add carrot and celery and saute until vegetables begin to soften, 1 to 2 minutes.
4. Add tomatoes and broth and bring to a boil.
5. Reduce heat and simmer, stirring occasionally, for 10 minutes.
6. Add pinto beans with reserved liquid, basil, oregano and pepper and stir to combine.
7. Simmer 10 minutes longer to allow flavor to blend.
8. To serve, spoon 1 cup macaroni into each of 4 individual bowls and top each serving with an equal amount of bean mixture.
9. Sprinkle each serving with 2 teaspoons cheese just before serving.

olive oil, thoroughly washed onion, garlic, carrot, tomatoes, chicken, pinto beans, fresh basil, oregano, pepper, shell macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571206 (may not work)