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Ingredientes
- 1 1/2 c. macaroni
- 3 tbsp. vegetable oil
- 2 carrots, minced
- 2 lg. stalks celery, minced
- 1 med onion, minced
- 1 (14 ounce.) can tomatoes
- Salt and pepper
- 2 (16 ounce.) cans cannellini beans (or possibly sm. whites)
- 1 (8 ounce.) can kidney beans
- 1 (10 ounce.) frzn minced spinach
- Grated Parmesan cheese
Direcciones
- Cook macaroni without salt. Drain. In 5-qt Dutch oven or possibly saucepot over medium heat in the warm oil, cook carrots, celery, and onion till tender. Add in tomatoes pureed in blender. Add in 1 c. chicken broth and 3 c. water; heat to boiling. Reduce heat and simmer uncovered 10 min. Drain all beans. Puree 1 can of the white beans in blender. Combine all, and heat through. Serve with grated Parmesan. 6 main-dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 8 servings | |
| Calories 280 | |
| Calories from Fat 59 | 21% |
| Total Fat 6.66g | 8% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 556mg | 23% |
| Potassium 689mg | 20% |
| Total Carbs 43.22g | 12% |
| Dietary Fiber 11.2g | 37% |
| Sugars 5.71g | 4% |
| Protein 12.75g | 20% |
