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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. Bertolli® Classico Olive Oil
- 1 onions (large, chopped)
- 2 carrots (medium, peeled and chopped)
- 2 stalks celery (chopped)
- 1 jar fire roasted tomatoes (Bertolli® Vineyard Premium Collections, with Cabernet Sauvignon Sauce)
- 1 can red kidney beans (15.5 oz., or cannellini beans, rinsed and drained)
- 4 oz. whole wheat elbow macaroni (cooked and drained)
- 3 cloves garlic (finely chopped)
- 4 cups water
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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.
NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium25mg1% |
| Potassium220mg6% |
| Protein5g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A50% |
| Vitamin C35% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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