Categories: Pastanoodle, Italian 
      Yield: 6 servings 
  
      1 tb Olive oil 
      1    Onion, chopped 
      2    Garlic cloves, minced 
     28 oz Canned tomatoes 
     38 oz Canned white kidney beans 
      2 c  Vegetable stock 
    1/4 c  Sun-dried tomatoes, slivered 
    1/2 ts Dried basil 
    1/2 ts Dried oregano 
    1/4 ts Pepper 
    1/2 c  Elbow macaroni 
    1/4 c  Parmesan, freshly grated 
  
  In large heavy saucepan, heat oil over medium heat. Add onion and garlic; 
  cook, stirring for 3 minutes. 
   
  Add tomatoes to saucepan, breaking up with spoon. Drain and rinse beans; 
  add to saucepan along with stock, sun-dried tomatoes, basil, oregano and 
  pepper. Bring to boil; reduce heat, cover and simmer for 20 minutes. 
   
  Stir in pasts; return to boil. Reduce heat; cover and simmer for 10 
  minutes or until pasta is tender. Sprinkle with Parmesan. 
   
  Per Serving: about 250 calories, 15 g protein, 5 g fat, 39 g carbohydrate 
   
  Source: Canadian Living magazine [Jan 96] 
  Presented in an article by Carol Ferguson. 
  Recipes from Canadian Living Test Kitchen. 
      [-=PAM=-]    PA_Meadows@msn.com