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Suggest a better description*peeled, seeded and diced or 1 16-oz. can plum tomatoes, drained and chopped **kidney or navy beans, rinsed and drained >>>>>> In large skillet (or 4 - 6 qt. heavy casserole), heat oil. Saute onions and garlic over low heat about 8 to 10 minutes, until onions are soft and translucent. Add tomatoes, oregano, thyme, rosemary, cayenne and salt and pepper. Simmer about 10 minutes until sauce is thick and hot. Add beans and water, cook about 5 to 8 minutes to heat through. Stir in pasta, parsley and balsamic vinegar. To serve spoon 1 1/4 Cups on four plates and top with a little parmesan cheese. Each serving contains about 330 calories; 4 milligrams cholesterol; 6 grams fat; 610 milligrams sodium. ~--
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 9 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1mg | 0 % | |
Potassium 31.6mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.6g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
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