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Categories:
olive oil onion garlic red pepper rosemary cannellini beans chicken broth tomatoes ditalini Parmesan cheese
Viewed: 43 - Published at: 2 years agoIngredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- 1 teaspoon chopped fresh rosemary
- 1 (19-ounce) can cannellini beans, drained and partially mashed
- 4 cups fat-free, less-sodium chicken broth
- 1/2 cup canned diced tomatoes, drained
- 1/2 cup ditalini (very short tube-shaped macaroni)
- 1/4 cup finely shredded Parmesan cheese
Method
- Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until golden, stirring frequently.
- Stir in pepper and next 3 ingredients (through broth); bring to a boil.
- Add tomatoes; reduce heat and simmer 10 minutes.
- Add pasta; cook 7 minutes or until done. Sprinkle each serving with 1 tablespoon cheese.
- Andrea's wine pick: The bold flavors of capers, tomato, and rosemary demand a wine with vivid acidity and savory-fruity flavors. Santa Christina Sangiovese from Italy ($99) does the job well.
